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Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

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"Roasting concentrates and enhances the flavor of bell peppers."
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15 m servings 350 cals
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 350 calories; 10.4 g fat; 43.2 g carbohydrates; 21.3 g protein; 115 mg cholesterol; 607 mg sodium. Full nutrition

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