Wednesday, January 7, 2009

roasted red pepper + olive pasta toss

OMG OMG....don't walk, run & go make this dish right now!!
Yummmm & is it SOOO good!! I used fat free everything, so it's healthy too! Don't tell Chad there is olives in it, but you really dont notice they are in there! It just brings out some more flavor!

~1 1/2 c. fat free less sodium chicken broth
~1 lb. thin spaghetti (I used Barilla Plus thin spaghetti)

~2 med chicken breasts (I used 4 thin sliced); cut into cubes
~1 c. roasted red pepper (I used jar kind)
~1/2 block fat free cream cheese; cubed
~3/4 c. fat free crumbled feta cheese with sundried tomatoes & basil
~1/4 c. sliced ripe olives; drained (I used canned)
~1/2 c. parmesan cheese; divided
~1 tsp. parsley; dried
~pinch of salt to taste

Cook pasta according to directions; set aside.

In meantime, cook chicken in skillet with 1/2 of the chicken broth. Cook until no longer pink.

Blend together the olives & roasted red pepper & a pinch of salt in food processor; blend until well combined. Add roasted red pepper & olive mixture to skillet with chicken.

Add remainder of chicken broth, feta, cream cheese, & parsley to skillet. Mix in 1/2 the parmesan cheese. Heat until boiling. Cover & simmer for an additional 5 minutes. Add pasta and toss to coat. Sprinkle pasta with parmesan cheese & enjoy ;)

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