Jalapeno and Chicken Pasta Alfredo


  • 1 (32 ounce) jar Alfredo sauce
  • 1 1/2 cups chicken, cooked and shredded
  • 1 cup frozen sugar snap peas, thawed and drained
  • 1 cup mushrooms, cut in quarters
  • 1/2 cup green onions, sliced
  • 1/4 cup red bell pepper, cut into strips
  • 1 (13 ounce) package Sorrento or Precious Jalapeno Mozzarella, shredded
  • 1 pound cavatappi pasta, cooked


  1. In large saucepan, heat Alfredo sauce; stir in chicken, sugar snap peas, mushrooms, green onions and red peppers. Simmer for 10 minutes and stir in cheese; cook until cheese is melted.
  2. In large bowl, toss with pasta.

Yield: 4 servings

Source: Sorrento and Precious Cheese