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4.6/5
(10 Votes)
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Ingredients
- 6 ounces uncooked rotini
- 12 baby bell peppers
- 3 ounces fresh mozzarella pearls (about 3/4 cup)
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 garlic cloves, minced
- 1/2 cup chopped parsley
- 1/2 teaspoon salt, divided
- Cooking spray
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon black pepper
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat broiler to high.
2. Cook pasta; drain. Place in a large bowl; keep warm.
3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten. Broil 6 minutes or until blackened. Let stand 5 minutes. Peel; cut into strips. Add peppers and cheese to pasta. Combine oil, vinegar, and garlic; stir into pasta mixture. Stir in parsley and 1/4 teaspoon salt.
4. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining salt and pepper; sauté 6 minutes on each side or until done. Slice chicken. Serve over pasta.
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