Chicken and Spring Vegetable Toss

Yael

Sun, Sep 12 2004, 2:27 am

You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.

Ingredients:
3 cups uncooked fusilli (corkscrew) pasta (9 ounces)
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1/2 pound asparagus, cut into 1-inch pieces
1 tablespoon water
1/2 teaspoon pepper
1 container (10 ounces) refrigerated reduced-fat Alfredo pasta sauce

Directions:
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown.
3. Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
4. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.