Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Ingredients

  • 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)


Directions

  1. Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
  2. 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.
  3. Serve with cheese and chopped fresh parsley.

04/29/2018
Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter), recipe PT15M PT1H 5 455 calories

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