Fettuccine With Goat Cheese And Peppers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 sun-dried tomatoes
• 1 tablespoon olive oil
• 1 cup scallion, sliced
• 2 garlic cloves, minced
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1/4 cup chicken broth
• 1/4 cup fresh basil, slivered
• 10 small kalamata olives
• 1 tablespoon capers, drained & rinsed
• 2 teaspoons dried oregano
• 4 1/2 ounces goat cheese, crumbled
• 12 ounces fettuccine pasta, cooked and kept warmed

Recipe

• 1 cut the bell pepper into thin slices and set aside.
• 2 pit and coarsely chop olives and set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 put fettuccine in a large serving bowl; add goat cheese and toss until melted. add pepper mixture and toss until mixed well.