"An old boyfriend made this dish for my birthday about nine years ago. I was impressed with his cooking but didn't marry him. Sometimes I substitute prosciutto for bacon." --CL Reader
1 (7-ounce) bottle roasted red bell peppers, drained
2 bacon slices, chopped (raw)
1 cup sliced onion
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/4 cup fat-free, less-sodium chicken broth
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Cut the roasted bell peppers into 1/4-inch-wide strips.
Cook bacon in a large Dutch oven over medium-high heat until crisp (about 2 minutes). Add onion and garlic; sauté 1 minute. Add bell peppers, peas, and broth; simmer 1 minute. Stir in pasta, cheese, salt, and pepper.
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Made this because I looked in the fridge and all I had was chicken stock, bacon, and roasted red peppers. After searching through recipes this is what I found. It has an interesting flavor and in a pinch was quite successful. My mother and her husband said it was good. I'm not sure if I would put this in my rotation but it was good for what it was. I would say it was appropriate for an everyday meal.
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