Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Dried tomato halves
1 tb Olive oil
1 c Sliced scallions
2 Garlic cloves, minced
1 md Red bell pepper
1 md Yellow Bell pepper
1/4 c Chicken broth
1/4 c Slivered fresh basil
10 sm Calamata Olives
1 tb Capers, drained & rinsed
2 ts Dried oregano
4 1/2 oz Goat 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.
