Preparation:
Roast and peel the peppers as follows: Place the peppers directly over a
gas jet of the range (or under a pre-heated broiler), turning them often
with a pair of tongs, until blackened on all sides. Transfer them to a bowl
and cover tightly with plastic wrap. Let them stand until cool. Cut the
peppers in half lengthwise and remove the stems and seeds. Scrape off the
blackened skin of the pepper. Cut the peppers into 1/4-inch pieces.
Toss the diced roasted peppers with the basil, balsamic vinegar or lemon
juice, garlic, salt and pepper in a small bowl. (This salsa may be prepared
and refrigerated up to one day in advance.)
Prepare pasta according to package directions. While pasta is cooking, heat
the oil in a large skillet over medium-high heat. Add the chicken and stir
until cooked through, about 4 minutes. Add the roasted pepper salsa and
stir 30 seconds, scraping up the brown bits that stick to the pan. Remove
the skillet from the heat.
Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and
the chicken broth to the
skillet with the chicken mixture. Return the pasta to the pot. When the
chicken is cooked through,
transfer the contents of the skillet to the pot and heat over high heat
until the sauce is boiling and reduced enough to lightly coat the pasta.
Season to taste. Serve hot. |
