Roasted Red Pepper Chicken Alfredo

From: Jenn@eatcakefordinner

 

2 1/2 - 3 c. uncooked pasta (I like bow-tie and radiatore) 

1 (14 oz.) bag frozen broccoli florets

1 (15 - 17 oz.) jar Alfredo sauce

1/2 c. chopped jarred roasted red peppers, patted dry

2 chicken breasts, cooked and cubed

1 (11 oz.) can Mexicorn (corn and peppers), drained

1/4 c. milk

salt and pepper, to taste


Cook pasta according to package directions.  Just before the pasta is done cooking, add the frozen broccoli and allow to cook for a minute or two.  Meanwhile, in a large skillet over medium heat, combine the Alfredo sauce, chopped red peppers, cooked chicken, corn and milk.  Heat until everything is warmed through.  When pasta is finished cooking, drain, and add to sauce mixture. Stir until everything is coated in sauce. Season with salt and pepper, to taste.  Serves 5-6. 


Jenn's Notes: If you like it saucier, add less pasta.  The package size might vary with the broccoli, Alfredo and Mexicorn depending on what store you go to.  Similar sizes will work fine.