Ingredients
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1 (9 ounce) package of refrigerated fettuccine pasta or 1 (9 ounce) package pasta, of your choice
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1 (10 ounce) container refrigerated alfredo sauce
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1 (6 ounce) package ready-to-eat cooked chicken breasts, strips,cut into bite-sized pieces
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grated parmesan cheese
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1 (7 1/4 ounce) jar roasted red peppers, drained
Instructions
- 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.