Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Roasting concentrates and enhances the flavor of bell peppers.

Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
350 Calories

Recipe Instructions

Step 1
Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
Step 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.
Step 3
Serve with cheese and chopped fresh parsley.
Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)
Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Ingredients

  • 1 tablespoon chopped fresh parsley
  • 1 (10 ounce) container BUITONI® Refrigerated Light Alfredo Sauce
  • 1 (7.25 ounce) jar roasted red peppers, drained
  • 1 (6 ounce) package fully-cooked, ready-to-eat chicken breast strips
  • BUITONI® Refrigerated Freshly Shredded Parmesan Cheese

Categories

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