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Ingredients

• 3 cups   uncooked farfalle (bow-tie) pasta (8 ounces)
• 6 1/2 cups   Green Giant® SELECT® 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) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

Description

From Betty's Soul Food Collection... Got Leftover Chicken? Make It A Salad Supper!

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