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Sautéed Chicken with Roasted Pepper Pasta

Sautéed Chicken with Roasted Pepper Pasta
Photo: Jennifer Causey; Styling: Ginny Branch


Hands-on time 35 mins
Total time 35 mins

Serves 4 (serving size: 1 breast half and about 1 cup pasta mixture)

If you can't find mozzarella pearls, dice a block of mozzarella.


  • 6 ounces uncooked rotini
  • 12 baby bell peppers
  • 3 ounces fresh mozzarella pearls (about 3/4 cup)
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 garlic cloves, minced
  • 1/2 cup chopped parsley
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 503
  • fat 16.8 g
  • satfat 5.1 g
  • monofat 6.3 g
  • polyfat 1.7 g
  • protein 46.8 g
  • carbohydrate 38.4 g
  • fiber 3.7 g
  • cholesterol 124 mg
  • iron 3 mg
  • sodium 564 mg
  • calcium 158 mg

How to Make It

  1. Preheat broiler to high.

  2. Cook pasta; drain. Place in a large bowl; keep warm.

  3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten. Broil 6 minutes or until blackened. Let stand 5 minutes. Peel; cut into strips. Add peppers and cheese to pasta. Combine oil, vinegar, and garlic; stir into pasta mixture. Stir in parsley and 1/4 teaspoon salt.

  4. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining salt and pepper; sauté 6 minutes on each side or until done. Slice chicken. Serve over pasta.