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
step 1: COOK and drain pasta according to package directions. Keep warm.
step 2: PLACE red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size.
step 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.
step 4: SERVE with Parmesan cheese and chopped fresh parsley, if desired.