Yield: 6 servings (1 cup each )
Heat oven to 350 F. Cook pasta according to package directions for 7 minutes; drain. In 3-quart baking dish, stir together hot pasta and chicken. Meanwhile, in 4-quart saucepan over medium-high heat, melt butter; add red pepper and onion. Cook 5 minutes, stirring occasionally, or until red pepper is tender; reduce heat to medium. Stir in flour; cook 1 minute, stirring constantly. Stir in half-and-half, chicken broth and sherry. Cook, stirring frequently until mixture boils and thickens. Remove from heat; stir in 1/4 cup Parmesan cheese. Add salt to taste. Pour sauce over pasta mixture; sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly.
Recipe compliments of Ronzoni.
Please note that some ingredients and brands may not be available in every store.