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ANGEL HAIR PASTA WITH ROASTED PEPPER

SALSA AND CHICKEN

Makes: 5 Servings

1 lb Angel Hair or Capellini, uncooked

2 red bell peppers or

-1 red bell pepper and 1 yellow bell pepper

3 tbsp fresh basil, finely shredded

1 tsp balsamic vinegar or

-1 tsp fresh lemon juice

1 clove garlic, minced

1/4 tsp salt, or to taste

pepper to taste

1 tbsp olive or vegetable oil

8oz boneless, skinless chicken breasts, cut into small cubes

˝ cup chicken broth

1. Roast and peel the peppers. Transfer them to a bowl and cover tightly with plastic wrap.

2. Let them stand until cool.

3. Cut the peppers in half lengthwise and remove the stems and seeds.

4. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4" pieces.

5. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and

pepper in a small bowl.

6. Prepare pasta according to package directions.

7. While pasta is cooking, heat the oil in a large skillet over medium-high heat.

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

9. Add the roasted pepper salsa and stir in 30 seconds, scraping up the brown bits that stick to the

pan.

10. Remove the skillet from the heat.

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

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

13. Return the pasta to the pot.

14. 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.

15. Season to taste. Serve hot

 

 

 

 

 

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