Lemon Chicken Pasta Toss

• 8 ounces radiatore, uncooked
• 1 medium onion, chopped
• 1 small carrot, peeled and sliced
• 3 garlic cloves, pressed
• 1 small red bell pepper
• 2 cups broccoli florets, small
• 1/4 teaspoon salt
• 2 cups chicken breasts, cooked & diced
• 1 cup alfredo sauce
• 1/2 cup hot water
• 1 lemon, cut in half crosswise
• 1/4 cup fresh parmesan cheese, grated
• fresh parsley, snipped (optional)
• fresh coarse ground black pepper (optional)

1. Cook pasta for 2 minutes less than package directions.
2. Meanwhile, chop onion and slice carrots.
3. Lightly spray a stir-fry skillet with oil.
4. Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
5. Meanwhile, slice bell pepper into strips; cut strips in half.
6. Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
7. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
8. Squeeze lemon halves over pasta; cook and stir until heated through.
9. Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.

radiatore, onion, carrot, garlic, red bell pepper, broccoli florets, salt, chicken breasts, alfredo sauce, hot water, lemon, parmesan cheese, fresh parsley, ground black pepper

Taken from www.food.com/recipe/lemon-chicken-pasta-toss-248134 (may not work)