Recipe - Fettuccine With Goat Cheese And Peppers

8 Dried tomato halves
1 tablespoon Olive oil
1 cup Sliced scallions
2 Garlic cloves, minced
1 md Red bell pepper
1 md Yellow Bell pepper
One fourth cup Chicken broth
One fourth cup Slivered fresh basil
10 small Calamata Olives
1 tablespoon Capers, drained & rinsed
2 teaspoon Dried oregano
4 One half ounce Goat cheese, crumbled

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 One fourth 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.

Weight Watcher program exchange values: 1 Fat, 11/2
Proteins, 2One half Vegetables, 2 Breads, 3 optional
calories.

Nutritional Info per serving: 354 calories, 13g
Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg
cholesterol, 4g dietary fiber.

Brought to you by Scott Welliver of Episoft Systems
for Cyberealm BBS Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini