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Pasta With Chicken and Roasted Pepper Cream Sauce recipe |
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4 servings
Ingredients:
1 (10 ounce) package BUITONI® refrigerated Alfredo Sauce1 (9 ounce) package BUITONI® refrigerated Fettuccine1 (7 ounce) jar roasted red peppers, drained1 (6 ounce) package fully-cooked, ready-to-eat chicken breast strips
Instructions:
COOK and drain pasta according to package directions.Keep warm.PLACE red peppers in food processor or blender; cover.Pulse until red peppers are 1/8 to 1/4 inch in size.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.SERVE with Parmesan cheese and chopped fresh parsley, if desired.
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