Zesty Chicken and Red Pepper Pasta

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Rating:


  • 1/2 cup roasted red peppers, drained
  • 1 can (4 oz.) mild green chilies, drained
  • 3 cloves garlic, minced
  • 2 boneless, skinless chicken breast halves, cut in 1-inch cubes
  • 1/2 cup sun-dried tomatoes, rehydrated and chopped
  • 8 oz. fettuccine noodles, cooked and drained
  • 1/2 sliced green onions
  • 2 cups (8 oz.) 4 cheese blend Italian cheese


Combine red peppers and chilies in blender or food processor; process until smooth (add up to 1/2 cup water or chicken broth while processing if mixture is too thick); set aside. Coat large, non-stick skillet with cooking spray. Add garlic; cook 30 seconds over medium-high heat, stirring constantly. Add chicken; cook 5 minutes, or until browned on all sides, stirring frequently. Stir fettuccine, sauce, tomatoes, and onions into chicken. Cook 5 minutes or until heated through, stirring frequently. Remove from heat. Stir 1 1/2 cups cheese. Top individual servings evenly with remaining cheese.