Chicken Pasta Salad With Roasted Red Pepper Dressing Recipe

Ingredients

3

cups uncooked farfalle (bow-tie) pasta (8 ounces)

6 1/2

cups frozen broccoli florets

2/3

cup refrigerated Alfredo sauce (from 10-ounce container)

1

jar (7 ounces) roasted red bell peppers, drained and finely chopped

1/4

teaspoon salt

1

package (6 ounces) refrigerated diced cooked chicken breast

1

can (11 ounces) whole kernel corn with red and green peppers, drained

Preparation

Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.

In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.

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