- 8 Dried tomato halves
- 1 tb Olive oil
- 1 c Sliced scallions
- 2 Garlic cloves, minced
- 1 md Red bell pepper
- 1 md Yellow Bell pepper
- 1/4 c Chicken broth
- 1/4 c Slivered fresh basil
- 10 sm Calamata Olives
- 1 tb Capers, drained & rinsed
- 2 ts Dried oregano
- 4 1/2 oz 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 1/4 cup of the liquid. Thinly slice tomatoes and set
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.
Serving Size : 4
Weight Watcher program exchange values: 1 Fat, 1-1/2 Proteins, 2-1/2
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.
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Submitted By: Meryl
FETTUCCINE WITH GOAT CHEESE AND PEPPERS