Categories: Pasta 
      Yield: 4 servings 
  
      8    Dried tomato halves 
      1 tb Olive oil 
      1 c  Sliced scallions 
      2    Garlic cloves, minced 
      1 md Red bell pepper 
      1 md Yellow Bell pepper 
    1/4 c  Chicken broth 
    1/4 c  Slivered fresh basil 
     10 sm Calamata Olives 
      1 tb Capers, drained & rinsed 
      2 ts Dried oregano 
  4 1/2 oz Goat cheese, crumbled 
  
  Cut the bell pepper into thin slices and set aside.  Pit and coarsely chop 
  olives and set aside. 
   
  Place tomatoes in shallow pan and cover with boiling water for 2 minutes. 
  Drain, reserving 1/4 cup of the liquid.  Thinly slice tomatoes and set 
  aside. 
   
  Heat oil in a large nonstick skillet; add scallions and garlic.  Stir 
  frequently while cooking for 2 minutes.  Add peppers, and cook for 3 
  minutes or until just tender.  Add chicken broth and cook until most of the 
  liquid has evaporated. 
   
  Reduce heat, then add tomatoes and the reserved liquid, basil, olives, 
  capers and oregano.  Simmer for 5 minutes. 
   
  Put fettuccine in a large serving bowl; add goat cheese and toss until 
  melted.  Add pepper mixture and toss until mixed well. 
   
  Weight Watcher program exchange values: 1 Fat, 1-1/2 Proteins, 2-1/2 
  Vegetables, 2 Breads, 3 optional calories. 
   
  Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g 
  carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber. 
   
  Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS 
  Watertown NY 315-786-1120