Pasta With Chicken and Roasted Red Pepper Cream Sauce

Recipe by quikgourmet
READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package of refrigerated fettuccine pasta or (9 ounce) package pasta, of your choice
  • 1
    (7 1/4 ounce) jar roasted red peppers, drained
  • 1
    (10 ounce) container refrigerated alfredo sauce
  • 1
    (6 ounce) package ready-to-eat cooked chicken breasts, strips,cut into bite-sized pieces
  • grated parmesan cheese (optional)
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DIRECTIONS

  • Cook pasta and drain.
  • Use a food processor or blender to chop red peppers to 1/4 inch in size.
  • In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
  • Do not allow sauce to boil; you're just trying to heat it through.
  • Add pasta to sauce mixture and mix well.
  • (Optional) Serve with parmesan cheese.
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