Pasta With Chicken And Roasted Pepper Cream Sauce (lighter)

Ingredients

• Servings: 4
• 1 (9 ounce) package buitoni® refrigerated fettuccine, cooked according to package directions
• 1 (7.25 ounce) jar roasted red peppers, drained
• 1 (10 ounce) container buitoni® refrigerated light alfredo sauce
• 1 (6 ounce) package fully-cooked, ready-to-eat chicken breast strips
• buitoni® refrigerated freshly shredded parmesan cheese
• chopped fresh parsley (optional)

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• 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.