Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

Pasta with Chicken and Roasted Pepper Cream Sauce (Lighter)

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"Roasting concentrates and enhances the flavor of bell peppers."
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Ingredients

15 m servings 350 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Place peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
  2. Cook sauce, peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.
  3. Serve with cheese and chopped fresh parsley.

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