Creamy Pesto-Chicken Casserole
Ingredients
- 2 cups uncooked radiatore nuggets pasta (6 oz)
- ½ cup chopped drained roasted red bell peppers from 7-oz jar
- ⅓ cup basil pesto
- ¼ cup fat-free skim milk
- 1 container refrigerated reduced-fat Alfredo pasta sauce
- 2 packages 6 oz each refrigerated grilled chicken breast strips, chopped
- ¼ cup shredded Parmesan cheese 1 oz
Instructions
- Heat oven to 350°F.
- Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Cook pasta 9 minutes as directed on package.
- Drain; return to saucepan.
- Stir in all remaining ingredients except cheese.
- Spoon into baking dish.
- Cover with foil.
- Bake 35 minutes.
- Sprinkle with cheese before serving.
Notes & Wine Advice
Quick Variation Although using the refrigerated chicken strips is convenient, you can also use 2½ cups of any cooked chicken.