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Monday, August 30, 2010

Sweet Pepper Olive Puree over Penne and Chicken

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
Printable Recipe 
Ingredients:
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
salt
2 large boneless, skinless chicken breasts
1 box (13.25 oz) whole grain penne pasta
grated parmesan cheese

Directions:
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)


9 comments:

Yenta Mary said...

OMG, I think I've found Nirvana! That looks/sounds SO good! And I've been hearing the call of red peppers lately ... this must be why ....

Mary said...

I love the way your recipe sounds. The combination of roasted peppers with olives and basil is calling to me. This sounds delicious. I hope you are having a great day. Blessings...Mary

StephenC said...

If you became famous for your slow-cooked meals, would you be known as a crock star? Did you use canned black olives or cured ones such as kalamata?

Ma What's 4 dinner said...

You know you had me at olive...


Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Cranberry Morning said...

That is JUST the kind of meal I love! I always use Tinkyada pasta, however, cuz it's gluten-free, but no one would know. Yummy!

Cheeseboy said...

I'd prefer the less healthy of just about everything, including pasta.

Jessica said...

This sounds delicious!

Chris said...

This sounds similar to our "Italian Skillet Slop", which is great stuff. Nice dish.

I hope Rose isn't offended that you took so long, ha ha.

Cranberry Morning said...

How did I miss this recipe?? This looks delicious! I'll use GF Tinkyada pasta. Can't wait!