Chicken Pasta Salad with Roasted Red Pepper Dressing
3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2 cups 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) Mexicorn whole kernel corn with red and green peppers, drained
1.Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
2.In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
~Kiss The Cook
