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Zesty Chicken and Red Pepper Pasta

Prep Time: 25

Cook Time: 15

Serves: Serves: 4

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 Cheese, divided

Directions

• 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.

• 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.

• 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.