Creamy Pesto-Chicken Casserole

2  cups uncooked radiatore (nugget) pasta (6 ounces)
1/2  cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/3  cup basil pesto
1/4  cup fat-free (skim) milk
1  container (10 ounces) refrigerated reduced-fat Alfredo sauce
2  packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
1/4  cup shredded Parmesan cheese (1 ounce) 


Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.  Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese. 
Serves 4.