1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 small sweet red pepper, chopped
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-fat Alfredo sauce
Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender.
Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.