Pasta With Chicken And Roasted Pepper Cream Sauce (Lighter)
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Place peppers in food processor or blender; cover
2
Pulse until peppers are 1/8- to 1/4-inch in size
3
Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil)
4
Add pasta; toss well
5
Serve with cheese and chopped fresh parsley