Pasta With Chicken And Roasted Pepper Cream Sauce (Lighter) - cooking recipe

Ingredients

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

Preparation

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.