Ingredients
2
cups uncooked radiatore (nugget) pasta (6 ounces)
1/2
cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/3
cup basil pesto
1/4
cup fat-free (skim) milk
1
container (10 ounces) refrigerated reduced-fat Alfredo sauce
2
packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
1/4
cup shredded Parmesan cheese (1 ounce)
Preparation
Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.
