Ingredients

• 2-2/3  cups dried cavatappi or penne (8 ounces)
• 3  cups broccoli florets
• 1  small green or red sweet pepper, cut into bite-size strips
• 1/2  cup chopped onion (1 medium)
• 1  tablespoon butter or margarine
• 1  10-ounce container refrigerated alfredo pasta sauce
• 1/4  cup milk
• 1/8  teaspoon black pepper
• 3  ounces lox-style smoked salmon or 6 ounces deli-roasted chicken, coarsely chopped
• 2  teaspoons snipped fresh dill or 1/2 teaspoon dried dill

Directions

1. Cook pasta according to package directions except add broccoli the last 3 minutes of cooking. Drain; keep warm.

2. Meanwhile, for sauce, in a medium saucepan cook and stir sweet pepper and onion in hot butter until tender. Stir in alfredo sauce, milk, and black pepper; heat through. Gently stir in salmon and dill; heat through. Serve sauce over hot pasta. Makes 4 servings.