8 Dried tomato halves
1 tbsp Olive oil
1 cup Sliced scallions
2 Garlic cloves, minced
1 medium Red bell pepper
1 medium Yellow Bell pepper
1/4 cup Chicken broth
1/4 cup Slivered fresh basil
10 small Calamata Olives
1 tbsp Capers, drained & rinsed
2 tsp Dried oregano
4 1/2 oz Goat cheese, crumbled
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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.
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.
Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY 315-786-1120
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