Ingredients
2 1/2
cups uncooked rigatoni pasta (7 oz)
2
cups chopped fresh broccoli
1
medium red, orange or yellow bell pepper, cut into 1-inch pieces
1
cup cut-up cooked chicken
1/2
cup reduced-fat Alfredo pasta sauce (from 10-oz container)
1/4
cup finely shredded Parmesan cheese (1 oz),
Preparation
Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.
