Bring a large pot of lightly salted water to a brisk boil.
Meanwhile cut 1 roasted pepper in narrow strips; set aside. Process remaining peppers and Sauce ingredients in a food processor or blender until smooth.
Add pasta to pot and cook as package directs.
Place frozen peas in a colander set in sink. Drain pasta over peas (boiling pasta water will thaw peas).
Put pasta and peas into a large bowl. Add chicken and sauce. Toss to mix and coat. Scatter pepper strips over top; sprinkle with parsley.
Cal 544 Pro 36 Fiber 4 Fat 12
(saturated fat) 6
This recipe has been added to the following public cookbooks:
BeyondStreetteams Foodie Loves,
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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