Angel Hair Pasta with Roasted Pepper Salsa and Chicken

Title:
Angel Hair Pasta with Roasted Pepper Salsa and Chicken

Yield:
5 Servings

Categories:
Pasta,
Poultry




Ingredients:





     1 lb Angel Hair or Capellini


          -- uncooked


     2    Red bell peppers; OR...


     1    -Red bell peeper -AND-


     1    -Yellow bell pepper


     3 tb Finely shredded fresh basil


     1 ts Balsamic vinegar


          -OR fresh lemon juice


     1    Garlic clove; minced


   1/4 ts Salt, or to taste


          Pepper to taste


     1 tb Olive oil or vegetable oil


     8 oz Boneless chicken breasts


          --(without skin),


          -- cut into small cubes


   1/2 c  Chicken broth






 Roast and peel the peppers as follows: Place the peppers directly


 over a gas jet of the range (or under a pre-heated broiler), turning


 them often with a pair of tongs, until blackened on all sides.


 Transfer them to a bowl and cover tightly with plastic wrap. Let them


 stand until cool. Cut the peppers in half lengthwise and remove the


 stems and seeds. Scrape off the blackened skin of the pepper. Cut the


 peppers into 1/4-inch pieces.


 


 Toss the diced roasted peppers with the basil, balsamic vinegar or


 lemon juice, garlic, salt and pepper in a small bowl. (This salsa may


 be prepared and refrigerated up to one day in advance.)


 


 Prepare pasta according to package directions. While pasta is


 cooking, heat the oil in a large skillet over medium-high heat. Add


 the chicken and stir until cooked through, about 4 minutes. Add the


 roasted pepper salsa and stir 30 seconds, scraping up the brown bits


 that stick to the pan. Remove the skillet from the heat.


 


 Drain the pasta, reserving 1/4 cup of the cooking water. Add the


 water and the chicken broth to the skillet with the chicken mixture.


 Return the pasta to the pot. When the chicken is cooked through,


 transfer the contents of the skillet to the pot and heat over high


 heat until the sauce is boiling and reduced enough to lightly coat


 the pasta. Season to taste. Serve hot.


 


 Each serving provides: 436 Calories; 23 g Protein; 72.8 g


 Carbohydrates; 5.1 g Fat; 26.5 mg Cholesterol; 203 mg Sodium.


 Calories from Fat: 11%


 


 Copyright National Pasta Association (http://www.ilovepasta.org)


 (Reprinted with permission)


 


 From: Iris Grayson                    Date: 06-19-96


 Posted to MM-Recipes Digest V3 #242


 


 Date: Wed, 4 Sep 1996 17:57:04 -0400


 


 From: BobbieB1@aol.com