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