Pasta With Chicken and Roasted Pepper Cream Sauce Recipe

Pasta With Chicken and Roasted Pepper Cream Sauce Recipe

  • 1 (10 ounce) package BUITONI® refrigerated Alfredo Sauce
  • 1 (9 ounce) package BUITONI® refrigerated Fettuccine
  • 1 (7 ounce) jar roasted red peppers, drained
  • 1 (6 ounce) package fully-cooked, ready-to-eat chicken breast strips
  1. COOK and drain pasta according to package directions. Keep warm.
  2. PLACE red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size.
  3. COOK sauce, red peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
  4. SERVE with Parmesan cheese and chopped fresh parsley, if desired.
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