Ingredients:

1 Tbsp olive oil
1 large onion, sliced
3/4 lb boneless skinless chicken breast, cut into thin strips
1 cup milk
1 tsp dried basil leaves
3 oz cream cheese, cubed
1 jar (7 oz.) roasted red pepper, drained, cut into strips
12 oz San Giorgio® Fettuccine
1/2 cup grated Parmesan cheese

Cooking Directions:

1.  In large skillet over medium heat, heat oil; add onion. Cook until lightly browned, about 8 minutes, stirring occasionally.

2.  Add chicken; cook 5 minutes, stirring occasionally, or until thoroughly cooked.

3.  Stir in milk and basil; heat just to boiling.

4.  Reduce heat; add cream cheese and peppers, stirring frequently, until cream cheese melts and sauce is smooth. Keep warm.

5.  Meanwhile, prepare pasta according to package directions; drain.

6.  Stir Parmesan cheese into sauce. Toss hot cooked pasta and sauce; serve immediately.