|COOK and drain pasta according to package directions. Keep warm.|
PLACE red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size.
COOK sauce, red peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
SERVE with Parmesan cheese and chopped fresh parsley, if desired.