Fettuccine With Goat Cheese and Peppers
photo by lazyme
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 sun-dried tomatoes
- 14.79 ml olive oil
- 236.59 ml scallion, sliced
- 2 garlic cloves, minced
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 59.14 ml chicken broth
- 59.14 ml fresh basil, slivered
- 10 small kalamata olives
- 14.79 ml capers, drained & rinsed
- 9.85 ml dried oregano
- 127.57 g goat cheese, crumbled
- 340.19 g fettuccine pasta, cooked and kept warmed
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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