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Creamy Pesto-Chicken Casserole
Ingredients
  • 2 cups uncooked radiatore (nugget) pasta (6 ounces)
  • ½ cup chopped drained roasted red bell peppers (from 7-ounce jar)
  • ⅓ cup basil pesto
  • ¼ cup fat-free (skim) milk
  • 1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
  • 2 packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
  • ¼ cup shredded Parmesan cheese (1 ounce)
Steps
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