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Recipe Name: Angel Hair Pasta With Roasted Pepper Salsa And Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 5

1 Pound(s) Angel Hair or Capellini
2 Red bell peppers, OR...
1 Red bell peeper -AND-
1 Yellow bell pepper
3 Tablespoon(s) Finely shredded fresh basil
1 Teaspoon(s) Balsamic vinegar
OR fresh lemon juice
1 Garlic clove, minced
1/4 Teaspoon(s) Salt, or to taste
pepper to taste
1 Tablespoon(s) Olive oil or vegetable oil
8 Ounce(s) Boneless chicken breasts
Without skin
cut into small cubes
1/2 Cup(s) Chicken broth
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. 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.) 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.
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. 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
( (Reprinted with permission) From: Iris
Grayson Date: 06-19-96 Posted to MM-Recipes Digest
V3 #242 Date: Wed, 4 Sep 1996 17:57:04 -0400 From:

Nutrition (calculated from recipe ingredients)
Calories: 142
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 38.6mg
Sodium: 227.2mg
Potassium: 430.9mg
Carbohydrates: 16.3g
Fiber: 2.6g
Sugar: 10.2g
Protein: 16g

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