1/2 pkg. (8 oz.) rotini pasta
1 red bell pepper
2 boneless, skinless chicken breasts, cubed
1 tsp. olive oil
1/2 c. homemade Basic Vinaigrette dressing
1/2 c. mozzarella cheese, shredded
Cook the pasta according to package directions; drain. Heat oven to 450 degrees. Cut bell pepper in half lengthwise and remove stem & seeds. Place pepper halves in a baking dish and roast in oven for 10-15 minutes; turning once. Let cool and dice. In a small skillet, saute chicken in oil for 8-10 minutes or until chicken is no longer pink. Add chicken, roasted pepper, vinaigrette and cheese to pasta and toss to coat. Serve hot.
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Tips: I was so impressed by this simple dinner and by the flavor of the roasted red pepper. Be sure to make the Basic Vinaigrette dressing either before you start or while the chicken and pasta are cooking. Use the leftover dressing on your salad, cooked vegetables or for another meal. I roasted the red pepper in my toaster oven to save having to turn on the regular oven. Again, in my haste to get dinner on the table I forgot to take a picture. Next time we make this meal I will be sure to add a picture because it was really a very pretty dish.
Recipe from The $5 Dinner Mom Cookbook