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Confetti Pasta

(1 Votes)


  • 12 ounces angel hair pasta
  • 4 boneless skinless chicken breast halves, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 16 ounces bottle creamy pepper Parmesan salad dressing
  • 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 10 ounces fresh asparagus spears, trimmed and sliced

Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet coated with nonstick cooking spray, cook chicken and bell pepper over medium-high heat 6 to 8 minutes, or until chicken is no longer pink inside, stirring constantly. Add dressing, sun-dried tomatoes, and asparagus spears and stir until heated through. Transfer pasta to the skillet and toss to coat with the sauce. Cook 1 to 2 minutes, or until pasta is heated through. Serve immediately.

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