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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

<i><b>From Betty's Soul Food Collection</b></i>... Got Leftover Chicken? Make It A Salad Supper!

Betty Crocker