1 (6-oz.) package fully-cooked, ready-to-eat chicken breast strips
COOK and drain pasta according to package directions. Keep warm. PLACE red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size. COOK sauce, red 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 Parmesan cheese and chopped fresh parsley, if desired.
