Pasta with Peppers
Recipe By : Good-For-You Pasta Cookbook ISBN 0-76150124-x
- 1 sweet red peppers -- slivered
- 1 sweet yellow peppers -- slivered
- 1 1/4 cups chicken broth -- defatted
- 1/2 onion -- slivered
- 1 teaspoon butter
- 1/4 cup vermouth
- 1/2 to 1 tsp chili sauce
- 1 tablespoon fresh tarragon -- chopped
- 1 tablespoon fresh parsley -- chopped
- 2 teaspoons arrowroot -- mix w/2 Tb water
- salt and pepper -- to taste
- 4 ounces pasta -- fusilli
Saute red and yellow peppers in a nonstick pan with 1/4 cup of
broth until
liquid evaporates. Add onion, 2 more tablespoons of the broth,
butter,
and cook again until liquid evaporates. Add remaining broth, vermouth,
chile sauce, tarragon, and parsley and cook 2 minutes more. Remove
from
heat and stir in arrowroot mixture. Place over low heat and continue
stirring until thickened. Season with salt and pepper to taste.
Meanwhile bring water to a boil, cook pasta al dente, and drain.
Place in
a large bowl. Pour sauce over pasta and toss well.