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Chicken & Red Pepper Pasta

Prep Time: 25 min  |  Cook Time: 15 min  |  Servings: 4  |  Calories: 361
Prep Time
25 min
Cook Time
15 min

<p>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</p>

  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.

Nutrition Facts
4 Servings
Serving Size: (264g)
Amount Per Serving
Calories 361
% Daily Value*
Total Fat 11.9 grams
Saturated Fat 6.4 grams
Monounsaturated Fat 2.8 grams
Polyunsaturated Fat 0.9 grams
Total Carbohydrates 30 grams
Dietary Fiber 4 grams
Protein 35 grams
Vitamin A 200RE
Vitamin C 91mg 152%
Calcium 457mg 45%
Iron 3mg 17%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

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