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Chicken And Spring Vegetable Toss

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Chicken And Spring Vegetable Toss

Ingredients

  • 3 cups uncooked fusilli (corkscrew) pasta (9 ounces)
  • 3/4 pound boneless skinless chicken breast, 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
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