Pasta With Chicken And Roasted Pepper Cream Sauce (Lighter)

• 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)

1. Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
2. 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.
3. Serve with cheese and chopped fresh parsley.

directions, red peppers, container buitoni, chicken, parmesan cheese, fresh parsley

Taken from www.allrecipes.com/recipe/238295/pasta-with-chicken-and-roasted-pepper-cream-sauce-lighter/ (may not work)