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