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4 servings, 1-1/2 cups each
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Substitute 1-1/2 cups roasted red pepper strips for the fresh red pepper strips.
For more intense flavor, stir in 1 Tbsp. lemon zest or 1/2 cup pitted dry-cured olives, along with the peppers, Parmesan and pesto.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was easy to make and follow. I wish that I had known that the sauce was supposed to be watery. I thought I ruined it somehow, but once you add the pasta the sauce is soaked into the pasta and it was perfect! LOL. Should've watched the video, right? When I make this the next time, I will follow some of the suggestions from other reviewers to give the sauce some kick. It was a little bland, but that's ok, you can always add more seasoning after you've tasted it.
Sub chicken broth for milk - 8 oz. ***** cheese & chives - add sliced onion & zucchini slices = minced garlic w/ chicken