Fettuccine with Goat Cheese & Peppers
Yield
4 servingsPrep
5 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 peppers
|
|
| 1 | medium |
sweet yellow bell peppers
|
*
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
basil
slivered |
*
|
| 10 | small |
kalamata olives
|
|
| 1 | tablespoon |
capers
drained & rinsed |
|
| 2 | teaspoons |
oregano
dried |
|
| 4 ½ | ounces |
goat (chevre) cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
dried tomatoe halves
|
* |
| 15 | ml |
olive oil
|
|
| 237 | ml |
scallions, spring or green onions
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | medium |
sweet red bell peppers
|
|
| 1 | medium |
sweet yellow bell peppers
|
*
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
basil
slivered |
*
|
| 1E+1 | small |
kalamata olives
|
|
| 15 | ml |
capers
drained & rinsed |
|
| 1E+1 | ml |
oregano
dried |
|
| 130.1 | ml/g |
goat (chevre) cheese
crumbled |
|
Directions
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 ¼ 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.
