Sweet Pepper Olive Puree over Penne & Chicken

Recipe printed from Jenn's Food Journey, adapted from Rose Reisman's Sensationally Light Pasta & Grains


2 large red bell peppers
1/2 cup freshly chopped basil
1/2 cup sliced black olives
2 Tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
2 large cloves of garlic
1/4 teaspoon black pepper
2 large boneless, skinless chicken breasts
1 box (13.25 oz) whole grain penne pasta
grated parmesan cheese


In a preheated grill or a nonstick skillet (add a little oil if you do it this way), cook chicken over medium high heat, turning once, for 12 minutes or until cooked through; slice thinly.

While the chicken is cooking, grill (or you can do this under the broiler) the peppers for about 20 minutes or until charred on all sides. Place peppers in a bowl and cover with plastic wrap; let sit for 10 minutes. Peel, stem and seed the peppers. In a food processor, combine peppers, black olives, olive oil, balsamic vinegar, garlic and pepper; pulse a few times to break up the garlic. Now add the basil and puree. You can add more oil at this time if the puree is too thick.

Meanwhile, cook the pasta according to package directions; drain. Pour puree over the pasta and toss to combine. Top with parmesan cheese and enjoy!

(Nutritional information: 330 calories; 17g fat; 19g protein; 27g carbohydrates; 446mg sodium; 48mg cholesterol; 6g fiber)