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
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
How to Make It
Preheat broiler to high.
Cook pasta; drain. Place in a large bowl; keep warm.
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.
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.