Recipe - Angel Hair Pasta With Roasted Pepper Salsa And Chicken

1 pound Angel Hair or Capellini
uncooked
2 Red bell peppers; OR...
1 Red bell peeper AND
1 Yellow bell pepper
3 tablespoon Finely shredded fresh basil
1 teaspoon Balsamic vinegar
OR fresh lemon juice
1 Garlic clove; minced
One fourth teaspoon Salt, or to taste
Pepper to taste
1 tablespoon Olive oil or vegetable oil
8 ounce Boneless chicken breasts
(without skin),
cut into small cubes
One half cup Chicken broth

Roast and peel the peppers as follows: Place the peppers directly
over a gas jet of the range (or under a preheated broiler), turning
them often with a pair of tongs, until blackened on all sides.
Transfer them to a bowl and cover tightly with plastic wrap. Let them
stand until cool. Cut the peppers in half lengthwise and remove the
stems and seeds. Scrape off the blackened skin of the pepper. Cut the
peppers into 1/4inch pieces.

Toss the minced roasted peppers with the basil, balsamic vinegar or
lemon juice, garlic, salt and pepper in a small bowl. (This salsa may
be prepared and refrigerated up to one day in advance.)

Prepare pasta according to package directions. While pasta is
cooking, heat the oil in a large skillet over mediumhigh heat. Add
the chicken and stir until cooked through, about 4 minutes. Add the
roasted pepper salsa and stir 30 seconds, scraping up the brown bits
that stick to the pan. Remove the skillet from the heat.

Drain the pasta, reserving One fourth cup of the cooking water. Add the
water and the chicken broth to the skillet with the chicken mixture.
Return the pasta to the pot. When the chicken is cooked through,
transfer the contents of the skillet to the pot and heat over high
heat until the sauce is boiling and reduced enough to lightly coat
the pasta. Season to taste. Serve hot.

Each serving provides: 436 Calories; 23 g Protein; 72.8 g
Carbohydrates; 5.1 g Fat; 26.5 mg Cholesterol; 203 mg Sodium.
Calories from Fat: 11%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)

From: Iris Grayson Date: 061996
Posted to MMRecipes Digest V3 #242

Date: Wed, 4 Sep 1996 17:57:04 0400

From: BobbieB1@aol.com