Ingredients
4 red and yellow peppers halved cored and seeded
1/2 reduced sodium chicken broth
3 cloves garlic chopped
2/3 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound rigatoni
1/3 pound marinated bocconcini (mozzerella balls)
1/2 cup basil leaves thinly sliced
Preparation
1.heat broiler-line large broiler pan with foil and coat with non stick cooking spray 2. place peppers on pan cut side down. broil 9-10 mins about 4 inches from heat source. place in brown bag or covered bowl for 6 mins. peel peppers thinly slice 3.in a large non stick skillet bring broth to a simmer add garlic and simmer 2 mins. stir in cream, salt, and pepper and simmer for an additional 2 mins 4. cook pasta, drain and return to pot, add cream mix and sliced peppers, stir 5. spoon into large serving bowl and fold in mozz balls and basil
