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Cook'n with Betty Crocker 
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Pesto, Chicken and Pasta |
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Serves: 4 Print this Recipeprep: 10 min cook: 12 min 3 cups uncooked farfalle bow tie pasta 2 cups cubed cooked chicken 1/2 cup pesto 1/2 cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar) Sliced ripe olives, if desired 1. Cook and drain pasta as directed on package, using 3-quart saucepan. 2. Mix hot cooked pasta, chicken, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot. Garnish with olives. wing it! Look for reduced-fat pesto if you would like to shave some fat grams fro this recipe. Another way to cut back on the fat in pesto is to skim off some of the oil that rises to the top of regular pesto. 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 24%; Vitamin C 24%; 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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