Ingredients
Scale
6 oz. Pancetta or Bacon, diced
12 oz. Penne Pasta
1 ½ Cups Roasted Red Bell Peppers (from jar)
1 Package Alouette Garlic & Herbs Soft Spreadable Cheese (6.5 oz.)
1 lb. Roasted Chicken, shredded
¾ Cup Walnuts, toasted and coarsely chopped
Instructions
- In a large skillet, cook pancetta over medium heat until crisp. Drain on paper towels and set aside.
- Cook pasta according to directions to achieve an al dente texture and drain.
- Puree the peppers in a food processor and transfer to the skillet along with the Alouette Soft Spreadable Cheese and chicken.
- Warm over medium low heat, stirring often, until thoroughly blended and heated.
- Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.
- Serve topped with toasted walnuts.
Hint: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned