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1 (9 ounce) package of refrigerated fettuccine pasta or 1 (9
ounce) package pasta, of your choice
1 (7 1/4 ounce) jar roasted red peppers, drained
1 (10 ounce) container refrigerated alfredo sauce
1 (6 ounce) package ready-to-eat cooked chicken breasts,
strips,cut into bite-sized pieces
grated parmesan
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Cook pasta and drain
Use a food processor or blender to chop red peppers to 1/4 inch in size.
In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
Do not allow sauce to boil; you're just trying to heat it up
Add pasta to sauce mixture and mix well.
Serve with parmesan cheese
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