Ingredients: 1 sweet red peppers -- slivered 1 sweet yellow peppers -- slivered 1 1/4 cups chicken broth -- defatted 1/2 onion -- slivered 1 teaspoon butter 1/4 cup vermouth 1/2 to 1 tsp chili sauce 1 tablespoon fresh tarragon -- chopped 1 tablespoon fresh parsley -- chopped 2 teaspoons arrowroot -- mix w/2 tb water salt and pepper -- to taste 4 ounces pasta -- fusilli

Recipe Info Category: Pasta & Rice Rating: 2 Contributor: Shyanne Sherman

Saute red and yellow peppers in a nonstick pan with 1/4 cup of broth until liquid evaporates. Add onion, 2 more tablespoons of the broth, butter, and cook again until liquid evaporates. Add remaining broth, vermouth, chile sauce, tarragon, and parsley and cook 2 minutes more.

Remove from heat and stir in arrowroot mixture. Place over low heat and continue stirring until thickened. Season with salt and pepper to taste. Meanwhile bring water to a boil, cook pasta al dente, and drain. Place in a large bowl. Pour sauce over pasta and toss well.