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1.
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Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside.
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2.
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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.
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3.
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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.
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4.
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Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.
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5.
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Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.
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Weight Watcher program exchange values: 1 Fat, 1-1/2 Proteins, 2-1/2 Vegetables, 2 Breads, 3 optional calories.
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Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber.
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Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY
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