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Dump-and-Bake Creamy Tuscan Chicken Pasta


1 16 ounce package uncooked rotini pasta
1 22 ounce jar Alfredo sauce (about 2 ½ cups)
3 cups low sodium chicken broth
2 cups diced rotisserie chicken or other diced cooked chicken
2 teaspoons minced garlic
1 4 ounce jar diced roasted red peppers, drained (about ½ cup)
½ cup minced sun-dried tomatoes in oil drained
2 cups fresh baby spinach
1 cup shredded mozzarella or Italian blend cheese
Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish



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