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Name: Fettuccine with Goat Cheese and Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Capers drained & rinsed; 1 c scallions Sliced; 1 tb olive oil; 2 ts Dried Oregano; 1 md Red bell pepper; 2 Garlic minced; 10 sm Calamata Olives; 4 1/2 oz Goat cheese crumbled; 8 Dried tomato halves; 1/4 c fresh basil Slivered; 1 md Yellow Bell pepper; 1/4 c Chicken broth

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INGREDIENTS

1 tb Capers ; drained & rinsed
1 c scallions ; Sliced
1 tb olive oil
2 ts Dried Oregano
1 md Red bell pepper
2 Garlic ; minced
10 sm Calamata Olives
4 1/2 oz Goat cheese ; crumbled
8 Dried tomato ; halves
1/4 c fresh basil ; Slivered
1 md Yellow Bell pepper
1/4 c Chicken broth

Servings

INSTRUCTIONS

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. Weight Watcher program exchange values: 1 Fat, 1-1/2 Proteins, 2-1/2 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. Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY 315-786-1120

NOTES

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Fettuccine with Goat Cheese and Peppers

1 tb Capers drained & rinsed
1 c scallions Sliced
1 tb olive oil
2 ts Dried Oregano
1 md Red bell pepper
2 Garlic minced
10 sm Calamata Olives
4 1/2 oz Goat cheese crumbled
8 Dried tomato halves
1/4 c fresh basil Slivered
1 md Yellow Bell pepper
1/4 c Chicken broth

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.    Weight Watcher program exchange values: 1 Fat, 1-1/2  Proteins, 2-1/2 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.    Brought to you by Scott Welliver of Episoft Systems  for Cyberealm BBS Watertown NY 315-786-1120

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 4

Calories: 168
Calories from Fat: 104 (62%)

Amt Per Serving		% DV

	Total Fat 11.6g	15 %
	Saturated Fat 6.9g	34 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.5g
Cholesterol 25.2mg		8 %
Sodium 362.4mg		12 %
Potassium 306.9mg		8 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 6.7g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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