Chicken & Red Pepper Pasta

Prep Time: 25 min  |  Cook Time: 15 min  |  Servings: 4  |  Calories: 361
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Chicken & Red Pepper Pasta
Prep Time
25 min
Cook Time
15 min

The Sargento® Reduced Fat* 4 Cheese Italian Cheese in this pasta recipe adds rich, delicious taste. The simple, homemade sauce, served over fettuccine, is made with roasted red peppers and mild green chilies.
*25% less fat and 10% fewer calories compared to Sargento® Mozzarella and Provolone

  • 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
  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.
  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.
  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.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 11.90g 18%
Sat. Fat 6.40g 32%
Mono Unsat. Fat 2.80g
Poly Unsat. Fat 0.90g
Cholesterol 68mg 22%
Sodium 833mg 36%
Total Carbohydrate 30g 10%
Dietary Fiber 4g 16%
Sugars 0g
Protein 35g
Vitamin A 200RE
Vitamin C 91mg 152%
Calcium 457mg 45%
Iron 3mg 17%