You'll feel a spring in your step when you serve this colorful pasta toss for brunch, lunch or dinner.
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Prepare this recipe using 3/4 pound uncooked peeled deveined large shrimp in place of the chicken. In step 2, cook shrimp in sprayed skillet until pink and firm.
Use 2 cups frozen bell pepper pieces (from a 16-ounce bag) and a 10-ounce package of frozen asparagus cuts instead of the fresh vegetables. Thaw vegetables before using.
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