Recipe: Chicken Pasta Salad with Roasted Red Pepper Dressing

Chicken Pasta Salad with Roasted Red Pepper Dressing

Chicken Pasta Salad with Roasted Red Pepper Dressing
                Recipe from            

From Betty’s Soul Food Collection…   Got leftover chicken?  Make it a salad supper!
Ingredients

3  cups uncooked farfalle (bow-tie) pasta (8 ounces)

6 1/2  cups 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

Directions

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.

Credit: Shared by © Copyright 2014, Meredith Corporation. All Rights Reserved.

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