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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sauteed Chicken with Roasted Pepper Pasta Recipe

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This recipe for Sauteed Chicken with Roasted Pepper Pasta is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz uncooked rotini
12 baby bell peppers (or 2-3 large)
3 oz fresh mozzarella pearls (you can also dice a block)
2 tbs olive oil
2 tsp white wine vinegar
2 garlic cloves minced
1/2 cup chopped parsley
1/2 tsp salt, divided
Cooking spray
4 (6 oz) skinless chicken breast
1/2 tsp black pepper
Directions:
Directions:
Preheat broiler at high. Cook pasta according to package directions. Drain and keep warm.

Cut bell peppers in half and discard seeds and membranes. Place peppers skin side up on foil-lined baking sheet. Flatten as much as possible. Broil 6 minutes or until blackened. Let stand 5 minutes in plastic wrap covered bowl. peel and cut into strips. Add peppers and cheese to the pasta. Combine oil, vinegar and garlic in separate bowl. Coat the pasta mixture in vinaigrette. Stir in parsley and 1/4 tsp salt.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Cover chicken with remaining salt and pepper. Satue 6 minute per side or until done (165 F). Slice chicken and serve over pasta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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