Sautéed Chicken with Roasted Pepper Pasta

Ingredients

• 12  baby bell peppers 
• 0.5 teaspoon pepper black
• 2  garlic cloves minced
• 0.8 cup mozzarella pearls fresh
• 2 tablespoons olive oil 
• 0.5 cup parsley chopped
• 6 ounces rotini uncooked
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 2 teaspoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Cook pasta; drain.
3. Place in a large bowl; keep warm.
4. Cut bell peppers in half lengthwise; discard seeds and membranes.
5. Place peppers, skin sides up, on a foil-lined baking sheet; flatten. Broil 6 minutes or until blackened.
6. Let stand 5 minutes. Peel; cut into strips.
7. Add peppers and cheese to pasta.
8. Combine oil, vinegar, and garlic; stir into pasta mixture. Stir in parsley and 1/4 teaspoon salt.
9. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
10. Sprinkle chicken with remaining salt and pepper; saut 6 minutes on each side or until done. Slice chicken.
11. Serve over pasta.