Lemon chicken pasta toss

Jennie gave me this recipe a long time ago, but I had never tried it. There are several prep-steps that take a little time, but this dish is well worth it. Really great flavor, good mix of textures and filling.

Ingredients:
8 oz. uncooked gluten-free radiatore pasta
1 small onion, chopped
1/2 cup sliced (or small diced) carrots
2 cloves garlic
1 small red bell pepper, diced
1 cup small broccoli florets
1/4 tsp. salt
2 cups diced, cooked chicken breast
1 cup prepared gluten-free Alfredo sauce
1/2 cup hot water
1 lemon, cut in half
1/4 cup grated fresh Parmesan cheese

Directions:
Cook pasta for 2 minutes less than package directions. Drain and set aside.

Chop onion and slice carrot. Spray a skillet with non-stick spray oil. Cook and stir onion, carrot and garlic over medium heat for 5 minutes. Steam broccoli, red pepper and salt until slightly tender (I used Pampered Chef micro-cooker in the microwave for 2 minutes).

 Add pasta, steamed veggies, chicken, Alfredo sauce and water to the skillet. Squeeze lemon over and cook until heated through. Top with Parmesan cheese and serve.

Serve with gluten-free french bread and garlic butter: