DAILY RECIPE JANUARY 14TH: MEDITERRANEAN FETTUCCINI

Mediterranean Fettuccini



4 ServingsPrep/Total Time: 30 min.
Ingredients
1/2 cup vegetable broth
8 sun-dried tomatoes (not packed in oil), halved
6 ounces uncooked fettuccine
1 medium sweet yellow pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup chopped green onions
2 garlic cloves, minced
1 tablespoon Pure Olive Oil
10 Greek olives, pitted and coarsely chopped
1/4 cup minced fresh basil
1 tablespoon capers, drained
1 teaspoon dried oregano
1 package (4 ounces) crumbled feta cheese
Directions
In a small saucepan, bring broth to a boil. Remove from the heat; add
tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices
and return to broth; set aside.
Cook fettuccine according to package directions. Meanwhile, in a
large nonstick skillet coated with cooking spray, saute the peppers,
onions and garlic in oil for 3-4 minutes or until tender. Reduce
heat. Stir in the olives, basil, capers, oregano and reserved tomato
mixture; heat through.
Drain fettuccine; place in a large serving bowl. Add the feta cheese

I like to also add chicken breast to make a full meal. about 4 chicken breast( boneless and browned)