Lemon Chicken Pasta Toss - cooking recipe

Ingredients

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)

Preparation

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