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Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Prep time 10 mins
Cook time 5 mins
Yield 4 servings
Roasting concentrates and enhances the flavor of bell peppers.


  • 1 package (9 ounces) BUITONI Refrigerated Fettuccine, prepared according to package directions
  • 1 jar (7.25 ounces) roasted red peppers, drained
  • 1 container (10 ounces) BUITONI Refrigerated Light Alfredo Sauce
  • 1 package (6 ounces) fully-cooked, ready-to-eat chicken breast strips
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • Chopped fresh parsley (optional)

How to Make It

  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.