Pasta With Chicken and Roasted Red Pepper Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This is a Buitoni recipe, slightly adapted, that is quick in preparation due to prepared ingredients. Of course, you could always use your homemade cream sauce but if in a pinch for time, this will work wonders. Ingredients:
1 (9 ounce) package of refrigerated fettuccine pasta or 1 (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) |
Directions:
1. Cook pasta and drain.
2. Use a food processor or blender to chop red peppers to 1/4 inch in size.
3. In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
4. Do not allow sauce to boil; you're just trying to heat it through.
5. Add pasta to sauce mixture and mix well.
6. (Optional) Serve with parmesan cheese.
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