Chicken and Spring Vegetable Toss
Ingredients
- 3 cups uncooked fusilli (corkscrew) pasta (9 ounces)
- 3/4 pound boneless skinless chicken breast, 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
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