Pasta With Chicken and Roasted Pepper Cream Sauce
This Pasta With Chicken in a Roasted Pepper Cream Sauce is wonderfully delicious and quick to make. Roasting the red bell peppers concentrates and enhances their flavor and makes them the center of attention in the cream sauce! Garnish with chopped parsley and shredded cheese.
Ingredients
- 1 package BUITONI Refrigerated Fettuccine (9 oz.)
- 1 jar (7.25 ounces)roasted red peppers
- 1 1/4 cups BUITONI Refrigerated Alfredo Sauce (15 oz.)
- 1 package (6 ounces)fully-cooked, ready-to-eat chicken breast strips
- BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- Chopped fresh parsley (optional)
Method
PLACE peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
COOK sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
SERVE with cheese and chopped fresh parsley.
Cook’s Tip: Make this recipe lighter by substituting with BUITONI Refrigerated Light Alfredo Sauce.
