Ingredients: 3 cups uncooked fusilli (corkscrew) pasta (9 ounces) 3/4 pound boneless skinless chicken breasts, 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 Total time: 25 min Directions: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. |