Rotini With Peppers, Pepperoni And Mozzarella

• 8 oz. rotini pasta
• 1 c. nonfat, low sodium chicken broth, divided
• 2 cloves garlic, crushed through a press
• 1 1/2 oz. pepperoni, thinly sliced
• 1 sweet red pepper, seeded and cut into 1-inch pieces (about 1 c.)
• 1 sweet yellow pepper, seeded and cut into 1-inch pieces (about 1 c.)
• 1 sweet green pepper, seeded and cut into 1-inch pieces (about 1 c.)
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. salt
• 2 oz. part-skim Mozzarella cheese, cut into 1/2-inch pieces
• lemon wedges (optional)

1. Cook the rotini in boiling, lightly salted water according to package directions.
2. In a 12-inch nonstick skillet, heat 1/2 cup of the chicken broth to boiling.
3. Add the garlic and simmer the mixture until it is fragrant, about 1 minute.
4. Add the pepperoni and cook 1 minute longer, stirring occasionally.
5. Add the three colors of peppers, remaining chicken broth, herbs, salt and pepper.
6. Cook, stirring occasionally, for 5 to 6 minutes or until the peppers are tender, but not mushy.
7. About half of the broth should have evaporated during the cooking.
8. Stir in the Mozzarella cheese and remove skillet from heat.
9. Drain the pasta thoroughly. Stir pasta into pepper mixture.
10. Garnish with lemon wedges.
11. Serve warm.
12. Makes 6 servings.

rotini pasta, nonfat, garlic, pepperoni, sweet red pepper, sweet yellow pepper, sweet green pepper, basil, oregano, freshly ground black pepper, salt, mozzarella cheese, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656633 (may not work)