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    Chicken Pasta Salad w Roasted Red Pepper


    Source of Recipe


    Betty Crocker

    List of Ingredients




    3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
    1 bag (14 ounces) Green Giant Select® 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) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

    Recipe



    1. Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
    2. 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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