Fettuccini With Figs and Goat Cheese

• 2 cups dried calimyrna figs (8oz)
• 1 12 cups chicken broth
• 34 cup dry red wine
• 12 teaspoon black pepper
• 12 teaspoon thyme
• 1 teaspoon extra virgin olive oil
• 1 medium red bell pepper
• 10 ounces fettuccine pasta
• 6 ounces goat cheese, crumbled
• 2 tablespoons snipped chives or 2 tablespoons scallion tops

1. Cut red pepper into small squares.
2. In a medium saucepan combine figs, the broth the wine, black pepper and thyme.
3. Bring to a boil; reduce;cover and simmer for 20 minutes or until figs are tender.
4. When cool enough to handle; drain and reserve liquid.
5. Remove stems from figs and coarsely chop them.
6. Meanwhile; in a large non-stick skillet; heat oil over low heat and saute pepper squares 5 minutes or until crisp-tender.
7. Add reserved fig cooking liquid and set aside.
8. Cook pasta according to directions on box.
9. When pasta is done; drain it and transfer it to a large bowl.
10. Add goat cheese, chives and figs.
11. Bring the mixture in the skillet to a boil then pour it over the pasta and mix well.

calimyrna figs, chicken broth, red wine, black pepper, thyme, extra virgin olive oil, red bell pepper, pasta, goat cheese, chives

Taken from www.food.com/recipe/fettuccini-with-figs-and-goat-cheese-121113 (may not work)