Roasted Garlic Chicken Penne

2 cups uncooked penne pasta

1 (20 ounce) package boneless, skinless chicken breasts, cut into thin slices

2 cups broccoli florets

½ cup chopped drained roasted red bell peppers (from a jar)

1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

2 tablespoons red wine vinegar

Chopped fresh basil leaves

Cook and drain pasta as directed on package.

In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat until hot. Add chicken; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.

Add broccoli and roasted peppers. Reduce heat to medium; cover and cook 4 to 5 minutes or until crisp-tender. Add pasta and cooking sauce. Cook and toss about 1 minute or until hot. Stir in vinegar and basil.