Sautéed Chicken With Roasted Pepper Pasta

• 6 ounces uncooked rotini
• 12 baby bell peppers
• 3 ounces fresh mozzarella pearls (about 3/4 cup)
• 2 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 2 garlic cloves, minced
• 1/2 cup chopped parsley
• 1/2 teaspoon salt, divided
• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon black pepper

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

rotini, baby bell peppers, mozzarella pearls, olive oil, white wine vinegar, garlic, parsley, salt, cooking spray, skinless, black pepper

Taken from www.myrecipes.com/recipe/chicken-roasted-pepper-pasta (may not work)