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Chicken-Pasta Salad with Pesto |
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Serves: 4
Print this Recipe
SUPER EXPRESS
prep: 20 min
2 1/4 cups uncooked multicolored farfalle bow tie pasta (6 ounces)
1 1/2 cups cut-up cooked chicken
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
1 medium green bell peppers, cut into 1/4-inch strips
1 small zucchini, thinly sliced
1/2 small red onion, sliced
1/3 cup prepared pesto
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1. Cook pasta as directed on package; drain. Rinse with cold water; drain.
2. Mix pasta, chicken, tomatoes, bell pepper, zucchini and onion in large bowl. Stir in pesto.
wing it!
Presto pesto-buy it already made. you'll have leftover pesto, so store it in the fridge and toss it with hot cooked pasta for another easy meal.
1 SERVING: Calories 400 (Calories from Fat 155); Fat 17g (Saturated 3g); Cholesterol 50mg; Sodium 250mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 23g * % DAILY VALUE: Vitamin A 12%; Vitamin C 62%; Calcium 10%; Iron 18% * DIET EXCHANGES: 2 Starch, 2 Vegetable, 101/2 Medium-Fat Meat, 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.
Chicken-Pasta Salad with Pesto is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now!
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