Under s preheated broiler, roast the red bell peppers, turning them until they are lightly, but evenly charred. Steam the peppers in a bowl covered with a plate until cool. Rub away the burn peer. Stem and seed the peppers and coarsely chop them.
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Cook bowtie pasta according to pacakge directions. Drain well and set aside. In a large pot, saute garlic in olive oil until browned. Add spinach, brocolli florets, roasted bell peppers and grilled chicken. Toss to combine. Stir in Alfredo sauce and pesto and allow to simmer 5 minutes. Pour pasta into large serving bowl. Pour Alfredo mixture over pasta and toss to combine. SPrinkle with Italian seasoning and Parmesean cheese. Serve warm.
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