Bow-Ties with Chicken, Pesto and Roasted Red Peppers

Serves: 4
Total Calories: 248


3 cups uncooked farfalle bow tie pasta (6 ounces)
2 cups cubed cooked chicken
1/2 cup basil pesto
1/2 cup coarsely chopped roasted red bell pepper (from 7-ounce jar)


1. Cook pasta in 3-quart saucepan as directed on package drain. Return pasta to saucepan.

2. Add chicken, pesto and bell peppers to pasta. Heat over low heat about 15 minutes, stirring constantly, until hot.

wing it!
If you like olives, add some sliced olives with the chicken. Make the meal complete by serving with a loaf of Italian bread and extra-virgin olive oil for dipping and fresh sliced tomatoes.

1 SERVING: Calories 455 (Calories from Fat 200) Fat 22g (Saturated 5g) Cholesterol 65mg Sodium 550mg Carbohydrate 36g (Dietary Fiber 3g) Protein 28g * % DAILY VALUE: Vitamin A 30% Vitamin C 34% Calcium 14% Iron 18% * DIET EXCHANGES: 2 1/2 Starch, 3 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 248
Calories from Fat: 15

This Bow-Ties with Chicken, Pesto and Roasted Red Peppers recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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