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Chicken Pasta Salad with Roasted Red Pepper Dressing
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Prep Time:
25 minutes
Total Time:
25 minutes
Turn leftover chicken into a delicious salad dinner!
Ingredients:
  • 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 package (6 ounces) refrigerated diced cooked chicken breast
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
Instructions:
  • Prepare pasta according to package instructions, and in the final 3 minutes of cooking, add broccoli. Once done, cool the pasta and broccoli under cold water, then drain.
  • Combine Alfredo sauce, bell peppers, and salt in a small bowl. In a large bowl, mix pasta, broccoli, chicken, and corn. Gently toss the pasta mixture with the pepper mixture until well coated. Enjoy immediately or chill before serving.

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