PLACE peppers in food processor or blender; cover. Pulse until peppers are 1/8- to 1/4-inch in size.
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.
SERVE with cheese and chopped fresh parsley.
Cook’s Tip: Make this recipe lighter by substituting with BUITONI Refrigerated Light Alfredo Sauce.
