Way, way, WAY back in 1999, I purchased a cook book by Rose Reisman called Sensationally Light Pasta & Grains . I am pretty sure that I have not made one single recipe from it, until now. Don't ask me why it took me so long to actually make one of these recipes, it just did (so many recipes, so little time is my theory). I will say, I'm sorry that I waited so long. You may know by now, that I have a love for pasta. I really could eat it every day, three times a day, but I know the health consequences of that, so if I can find healthier pasta dishes, I'm a happy happy girl! And this, this is a healthier recipe for sure. And talk about tasty...oh yea, I brought some leftovers to work and 5 people walked into the kitchen and complimented the smell alone! Oh, yea, I love it when people compliment my food...it makes me feel like somewhat of a rock star... a kitchen rock star that is!
Sweet Pepper Olive Puree over Penne and Chicken
Adapted from Rose Reisman's Sensationally Light Pasta & Grains
2 large red bell peppers
1/2 cup freshly chopped basil
1/2 cup sliced black olives
2 Tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
2 large cloves of garlic
1/4 teaspoon black pepper
2 large boneless, skinless chicken breasts
1 box (13.25 oz) whole grain penne pasta
grated parmesan cheese
In a preheated grill or a nonstick skillet (add a little oil if you do it this way), cook chicken over medium high heat, turning once, for 12 minutes or until cooked through; slice thinly.
While the chicken is cooking, grill (or you can do this under the broiler) the peppers for about 20 minutes or until charred on all sides. Place peppers in a bowl and cover with plastic wrap; let sit for 10 minutes. Peel, stem and seed the peppers. In a food processor, combine peppers, black olives, olive oil, balsamic vinegar, garlic and pepper; pulse a few times to break up the garlic. Now add the basil and puree. You can add more oil at this time if the puree is too thick.
Meanwhile, cook the pasta according to package directions; drain. Pour puree over the pasta and toss to combine. Top with parmesan cheese and enjoy!
(Nutritional information: 330 calories; 17g fat; 19g protein; 27g carbohydrates; 446mg sodium; 48mg cholesterol; 6g fiber)