Pasta With Chicken And Roasted Red Pepper Cream Sauce - cooking recipe

Ingredients

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)

Preparation

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.