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1.
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Position a rack about 6-inches from broiler and heat to high.
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Bring a medium-large pot of salted water to a boil.
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Add the pasta and cook, stirring often, until al dente, about 10 minutes.
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Drain well and rinse under cold running water.
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Spread out on paper towel to absorb excess moisture.
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2.
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Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt.
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Set aside to macerate for 15 to 20 minutes.
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3.
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Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes.
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Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes.
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Rinse or scrape off the skin; cut peppers into a dice.
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4.
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Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper.
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Whisk in the remaining 2 tablespoons olive oil until smooth.
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Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly.
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Just before serving, add the chicken and pasta and toss gently until combined.
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Season with salt and pepper.
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Serve.
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Calories: 580
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Total Fat: 22 grams
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Saturated Fat: 4.5 grams
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Total Carbohydrate: 40 grams
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Protein: 53 grams
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Sodium: 352 milligrams
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Cholesterol: 140 milligrams
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Fiber: 4 grams
