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Print this Recipe    Confetti

Confetti Pasta

12 ounces angel hair pasta
4 boneless skinless chicken breast halves, cut into thin strips
1 yellow bell pepper, cut into thin strips
16 oz bottle creamy pepper Parmesan salad dressing
1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
10 oz fresh asparagus spears, trimmed and sliced

Cook pasta according to package directions; drain and keep warm.
Meanwhile, in a large skillet coated with nonstick cooking spray,
cook chicken and bell pepper over medium-high heat 6 to 8 minutes,
or until chicken is no longer pink inside, stirring constantly.
Add dressing, sun-dried tomatoes, and asparagus spears and stir
until heated through. Transfer pasta to the skillet and toss to
coat with the sauce. Cook 1 to 2 minutes, or until pasta is heated
through. Serve immediately.

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