Chicken and Spring Vegetable Toss

 

3

cups uncooked fusilli (corkscrew) pasta (9 ounces)

3/4

pound boneless skinless chicken breast, cut into 1-inch pieces

1

medium red bell pepper, cut into 1-inch pieces

1

medium yellow bell pepper, cut into 1-inch pieces

1/2

pound asparagus, cut into 1-inch pieces

1

tablespoon water

1/2

teaspoon pepper

1

container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce

• 1 Cook and drain pasta as directed on package.
• 2 While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.
• 3 Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• 4 Stir pasta and Alfredo sauce into chicken mixture; cook until hot.