Italian Chicken, Roasted Pepper & Pasta Dinner

Main Dish

• Cook chicken per instructions on package and set aside
• Cook pasta per package instructions and add parmesan cheese

6 red bell peppers
5 tablespoons golden raisins
3 tablespoons pine nuts
1 teaspoon italian parsley, chopped
1/8 teaspoon garlic, minced
Salt & Pepper to taste

• Preheat broiler.
• Broil peppers turning often until skin is blackened on all sides.
• Remove from the heat and immediately cover completely with plastic food wrap.
• Allow peppers to steam about 10 minutes.
• When cool to handle, remove the blackened skin by rubbing with a paper towel.
• Cut peppers lengthwise into 1/4 inch thick strips.
• Combine the pepper strips with raisins, nuts, parsley and garlic then season with salt and pepper.
• Allow pepper mixture to rest at room temperature for about one hour before serving. Can be also heated and served hot.
• Serve on large serving plate: Italian chicken with side dishes of pasta and roasted peppers.
• Add extra Parmesan on top of the pasta if desired.