FETTUCCINE WITH GOAT CHEESE AND PEPPERS

Fettuccine With Goat Cheese And Peppers image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Pasta

Number Of Ingredients 13

8 - dried tomato halves
1 tablespoon(s) olive oil
1 can(s) sliced scallions
2 - garlic cloves, minced
1 medium red bell pepper
1 medium yellow pepper
1/4 cup(s) chicken broth
1/4 cup(s) slivered fresh basil
10 small calamata olives
1 tablespoon(s) capers, drained and rinsed
2 teaspoon(s) dried oregano
4 1/2 ounce(s) goat cheesse, crumbled
12 ounce(s) fettucine, cooked and kept warmed

Steps:

Cut the bell pepper into thin slices and set aside.
Pit and coarsely chop olives and set aside.
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.
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. Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.
Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.