Roasting concentrates and enhances the flavor of bell peppers.

Pasta with Chicken and Roasted Pepper Cream Sauce

1 (10-ounce) container BUITONI Refrigerated Alfredo Sauce
1 (9-ounce) package BUITONI® Fettuccine
1 (7.25-ounce) jar roasted red peppers, drained
1 (6-ounce) package fully-cooked, ready-to-eat chicken breast strips

1. Cook and drain pasta according to package directions. Keep warm.
2. Place red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size.
3. 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.
4. Serve with Parmesan cheese and chopped fresh parsley, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 420 Calories from Fat: 150 Total Fat: 17 g Saturated Fat: 10 g Cholesterol: 125 mg Sodium: 700 mg Carbohydrates: 39 g Dietary Fiber: 2 g Sugars: 4 g Protein: 27 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.