Lemon Chicken Pasta Toss

I made one of my summertime favorites tonight! The recipe was originally from a Pampered Chef "Season Best" books from the summer of 2006, however, I have altered it slightly and cut down on a few steps.

Ingredients:

8 oz uncooked radiatore pasta (I use gluten free) 

2 small carrots, peeled 

3 garlic cloves, pressed

1 medium red bell pepper

2 cups small broccoli florets

4 chicken breasts, diced and cooked (you may season for extra flavor) 

1 can of Alfredo sauce ( I use Ragu) 

1/2 cup hot water

1 lemon, cut in half 

1/4 cup grated fresh Parmesan cheese

Snipped fresh parsley 

Directions:
1. Cook pasta in large pan for 2 minutes less than directed. 
2. Meanwhile, chop carrots and pepper and place in steamer (I do use the large micro-cooker by Pampered Chef, with water to steam the veggies approx 4-6 minutes) 
3. Add pasta, steamed veggies, cooked chicken, alfredo sauce, and water to pan. Squeeze lemon halves over pasta. 
4. Cook and stir until heated through. 
5. Grate parmesan cheese over pasta, sprinkle with parsley and black pepper if desired. 
6. Enjoy!!