This was a great and easy pasta dinner I made a while ago. In it I put a simple lemon rosemary chicken and shredded carrots. The fun part was baking a variety of peppers. I put them in the oven for 45 minutes until they were tender enough to slide the skin off. Once de-skinned, I let them marinade in a mixture of red wine, rosemary, garlic, and green onions until my patience ran out. I chopped them and added it to the pasta and sprinkled with goat cheese.
Always important to have bread on hand for snacking while waiting for veggies to bake
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