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Dave's Garden Cookbook: roasted red pepper fettucini

The 2001 Dave's Garden Cookbook

roasted red pepper fettucini

By pebble

Category: Pasta

1 Jar Alfredo Sauce
1 package Fettuccine
1 (7.25-oz.) jar roasted red peppers, drained
1 (6-oz.) package fully-cooked, ready-to-eat chicken breast strips

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.

» Click here to print this recipe

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