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)
Total:
Recipe from Cooking Light

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Chicken with Roasted Pepper Pasta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy