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Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

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Having trouble rolling out a sugary dough? You can pre chill the dough and grate it before rolling it out.

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Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 4

Roasting concentrates and enhances the flavor of bell peppers.

Ingredients

  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)

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Directions

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.


Nutritional Information:

Calories 370

Calories from Fat 100

Total Fat 11g, 17%

Saturated Fat 6g, 28%

Cholesterol 100mg, 34%

Sodium 650mg, 27%

Total Carbohydrate 40g, 13%

Dietary Fiber 2g, 7%

Sugars 3g

Protein 27g