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Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

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6 made it  |  0 reviews   |  2 photos

"Roasting concentrates and enhances the flavor of bell peppers."
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15 m servings 350
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 43.2 21.3 115 607 Full nutrition

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