Sautéed Chicken with Roasted Pepper Pasta

Photo: Jennifer Causey; Styling: Ginny Branch  

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

Yield: Serves 4 (serving size: 1 breast half and about 1 cup pasta mixture)
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 503
  • Fat: 16.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 46.8g
  • Carbohydrate: 38.4g
  • Fiber: 3.7g
  • Cholesterol: 124mg
  • Iron: 3mg
  • Sodium: 564mg
  • Calcium: 158mg


  • 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


  1. 1. Preheat broiler to high.
  2. 2. Cook pasta; drain. Place in a large bowl; keep warm.
  3. 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. 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.
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