Fettuccine with Goat Cheese and Peppers
This brightly colored dish will satisfy any goat cheese lover.
INGREDIENTS:
8 halves Dried tomato
1 tbs Olive oil
1 cup Sliced scallions
2 cloves Garlic, minced
1 medium Red bell pepper
1 medium Yellow Bell pepper
1/4 cup Chicken broth
1/4 cup Slivered fresh basil
10 small Calamata Olives
1 tbs Capers, drained & rinsed
2 tsp Dried oregano
4 1/2 oz Goat cheese, crumbled
1 lb Fettucine, cooked to package directions
DIRECTIONS:
1. Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside.
2. Place tomatoes in shallow pan and cover with boiling water for 2 minutes.
3. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set aside.
4. Heat oil in a large nonstick skillet, then add scallions and garlic.
5. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender.
6. Add chicken broth and cook until most of the liquid has evaporated.
7. Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano.
8. Simmer for 5 minutes. Put fettuccine in a large serving bowl, then add goat cheese and toss until melted.
9. Add pepper mixture and toss until mixed well.
Prep: 15 minutes
Cook: 25 minutes
serves: 6