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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)

Description

Turn Store-bought Pesto, Pasta Sauce And Grilled Chicken Breast Strips Into A Comforting Casserole.

Betty Crocker