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 ¼ 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.
Weight Watcher program exchange values: 1 Fat, 1-½ Proteins, 2-½ Vegetables, 2 Breads, 3 optional calories.
Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber.
Watertown NY 315-786-1120
Your Fettuccine with Goat Cheese and Peppers is ready. Buon appetito!
Related recipes: Pasta
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes