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Prep 10min
Total30min
Servings4
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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),
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Steps
1
Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
2
Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.
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Any tubular-shaped pasta, such as penne or ziti, will work fine in this dish, and, to make it vegetarian, just omit the chicken and increase the broccoli to 3 cups.
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