1 pound Angel Hair or Capellini pasta, uncooked
2 red bell peppers
OR
1 red bell pepper
AND
1 yellow bell pepper
3 tablespoons finely shredded fresh basil
1 teaspoon balsamic vinegar
OR
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Pepper, to taste
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts, cut into small cubes
1/2 cup chicken broth
Servings: 5
1. Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated 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 1/4-inch pieces.
2. Toss the diced 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.)
3. Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high 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.
4. Drain the pasta, reserving 1/4 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.
2 red bell peppers
OR
1 red bell pepper
AND
1 yellow bell pepper
3 tablespoons finely shredded fresh basil
1 teaspoon balsamic vinegar
OR
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Pepper, to taste
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts, cut into small cubes
1/2 cup chicken broth
Servings: 5
1. Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated 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 1/4-inch pieces.
2. Toss the diced 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.)
3. Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high 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.
4. Drain the pasta, reserving 1/4 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.