- 4
Ingredients
- 2 chicken breasts
- 3 large red bell peppers (about 1 1/2 pounds)
- 5 teaspoons olive oil, divided
- 6 garlic cloves, minced
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 cup chopped fresh basil
- 4 cups hot cooked bow tie pasta (8 ounces uncooked)
- 1/2 cup (2 ounces) crumbled goat cheese
Preparation
Step 1
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.
Heat 2 teaspoons oil in skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth.
Add chicken to the pan where you sauteed the garlic. Cook chicken over medium heat until cooked through Pour sauce over chicken and let simmer for ten minutes.
Add pasta to sauce. Sprinkle with cheese and basil.