Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)
Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.Advertisement
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.