Yield: 4 servings.
3 Red bell peppers
6 tablespoons Olive oil
2 cups Cooked, shredded chicken
1 package Corkscrew pasta, cooked and drained
2 tablespoons Balsamic or red wine vinegar
1-1/2 teaspoons Garlic, minced
2 tablespoons Capers
3 tablespoons Parsley, minced
1 cup Natural American pistachios Lettuce
Red onion rings
Line up peppers in shallow pan and place under broiler to blister and blacken. Turn and repeat until all sides are charred. Place in paper or plastic bag to steam for 15 minutes, then skin and seed peppers; cut into strips. Toss peppers and chicken with 2 tablespoons olive oil. Separately, toss pasta with remaining 4 tablespoons olive oil, vinegar, garlic, capers, parsley and pistachios. Turn pasta into lettuce-lined bowl; heap chicken-pepper mixture on top. Garnish with onion rings.