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Prep 25min
Total25min
Servings6
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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
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Steps
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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Use 1 1/4 cups leftover cooked chicken or turkey for this recipe.
Instead of chopping the roasted red bell peppers, puree the dressing in a small food processor until well mixed.
Sliced fresh tomatoes are a tasty, easy addition to this salad supper.
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