Chicken and Spring Vegetable Toss

9 oz fusilli (corkscrew) pasta, cooked

3/4 pound chunked chicken, cooked

1 red bell pepper, chunked

1 yellow bell pepper, chunked

1/2 pound asparagus, cut into 1 inch pieces

1 Tbsp water

1/2 tsp pepper

10 oz Alfredo sauce

Mix chicken, bell peppers, asparagus, water, and pepper in skillet.  Cover and simmer 3-4 minutes.  Stir in pasta and alfredo sauce.  Heat through.