Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Julianna Grimes
Recipe by Cooking Light March 2014

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Read the full recipe after the video.

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 breast half and about 1 cup pasta mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

503 calories; fat 16.8g; saturated fat 5.1g; mono fat 6.3g; poly fat 1.7g; protein 46.8g; carbohydrates 38.4g; fiber 3.7g; cholesterol 124mg; iron 3mg; sodium 564mg; calcium 158mg.
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