Ingredients

• 8 ounces dried penne, mostaccioli or bow tie pasta (4 cups)
  
• 2 cups broccoli flowerets
  
• 1 7 - ounce container purchased basil pesto (about 3/4 cup)
  
• 2 1/2 cups bite-size slices of deli-roasted chicken, purchased refrigerated cooked chicken strips, or bite-size slices of leftover cooked chicken (about 12 ounces)
  
• 1 7 - ounce jar roasted red sweet peppers, drained and cut into strips
  
• 1/4 cup finely shredded Parmesan cheese
  
• Finely shredded Parmesan cheese (optional)
  
• 1/2 teaspoon coarsely ground black pepper