Ingredients
3
cups uncooked bow-tie (farfalle) pasta (6 oz)
2
bags (12 oz each) frozen broccoli, carrots, cauliflower & cheese sauce
2
cups shredded cooked chicken
1/2
cup roasted red bell peppers (from a jar), drained, sliced
1/2
teaspoon Italian seasoning
1/8
teaspoon pepper
1
jar (15 oz) garlic Alfredo pasta sauce
Preparation
Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
Cover; bake 20 minutes or until hot and bubbly.
