PASTA WITH CHICKEN AND ROASTED PEPPER CREAM SAUCE (LIGHTER)

Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter) image

Roasting concentrates and enhances the flavor of bell peppers.

Provided by Buitoni

Categories Trusted Brands: Recipes and Tips BUITONI®

Time 15m

Yield 4

Number Of Ingredients 6

Previous Next

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
1 tablespoon Chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 43.2 g, Cholesterol 114.8 mg, Fat 10.4 g, Fiber 1.9 g, Protein 21.3 g, SaturatedFat 4.8 g, Sodium 607.3 mg, Sugar 4.5 g