Fettuccine with Goat Cheese and Peppers

25 minutes Prep: 5 minutes Cook: 15 minutes

148 calories per serving view nutrition facts

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8	each	dried tomatoe halves
1	tablespoon	olive oil
1	cup	scallions, spring or green onions	sliced
2	each	garlic cloves	minced
1	medium	sweet red bell pepper
1	medium	sweet yellow bell peppers
1/4	cup	chicken broth
1/4	cup	basil	slivered
10	small	kalamata olives
1	tablespoon	capers	drained & rinsed
2	teaspoons	oregano	dried
4 1/2	ounces	goat (chevre) cheese	crumbled

Cut the bell pepper into thin slices and set aside.

Pit and coarsely chop olives and set aside.

Place tomatoes in shallow pan and cover with boiling water for 2 minutes.

Drain, reserving 1/4 cup of the liquid.

Thinly slice tomatoes and set aside.

Heat oil in a large nonstick skillet; add scallions and garlic.

Stir frequently while cooking for 2 minutes.

Add peppers, and cook for 3 minutes or until just tender.

Add chicken broth and cook until most of the liquid has evaporated.

Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano.

Simmer for 5 minutes.

Put fettuccine in a large serving bowl; add goat cheese and toss until melted.

Add pepper mixture and toss until mixed well.

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Serving Size 119g

Amount per Serving

Calories 148 66% of calories from fat