Chicken & Red Pepper Pasta

Name: Chicken & Red Pepper Pasta
Prep time: 25 min
Cook time: 15 min
Ingredients: 1/2 cup roasted red peppers, drained; 1 can (4 oz.) mild green chilies, drained; 3 cloves garlic, minced; 2 boneless, skinless chicken breast halves, cut into 1-inch cubes; 8 oz. fettuccine noodles, cooked and drained; 1/2 cup sun-dried tomatoes, rehydrated and chopped; 1/2 cup sliced green onions; 2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided

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Prep Time: 25 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients

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1/2 cup roasted red peppers, drained1 can (4 oz.) mild green chilies, drained3 cloves garlic, minced2 boneless, skinless chicken breast halves, cut into 1-inch cubes8 oz. fettuccine noodles, cooked and drained1/2 cup sun-dried tomatoes, rehydrated and chopped1/2 cup sliced green onions2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided

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Instructions

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Step 1

Combine red peppers and chilies in blender or food processor; process until smooth (add up to 1/4 cup water or chicken broth while processing if mixture is too thick); set aside.

Step 2

Coat large nonstick skillet with cooking spray. Add garlic; cook 30 seconds over medium-high heat, stirring constantly. Add chicken; cook 5 minutes, or until browned on all sides, stirring frequently.

Step 3

Stir fettuccine, sauce, tomatoes and onions into chicken. Cook 5 minutes, or until heated through, stirring frequently. Remove from heat. Stir in 1-1/2 cups cheese. Top individual servings evenly with remaining cheese.