Disappointed. I did not use the baby bell peppers but regular orange & yellow. I thought it was dull, lacked something. I did find the mozzarella pearls. Perhaps because I used 9 oz. of pasta instead of the 6 it required, there wasn't enough dressing. That was the amount in the gluten free pasta box I have to use for my husband, and didn't want to have the extra 3 oz. waiting until I could use it up in a dish that called for a larger amount.
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)
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Total: 35 Minutes
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. 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.
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