Chicken Rigatoni With Broccoli And Peppers

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
296
FAT
15%
CHOL
33%
SOD
279%

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Ingredients for 4 servings

2 1/2 cups uncooked rigatoni pasta (7 oz)

2 cups chopped fresh broccoli

1 medium red, orange or yellow bell pepper, cut into 1-inch pieces

1 cup cut-up cooked chicken

1/2 cup reduced-fat Alfredo pasta sauce (from 10-oz container)

1/4 cup finely shredded Parmesan cheese (1 oz),

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