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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 28, 2007

Pesto Chicken And Pasta

Serves: 4

  Download this recipe.

3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
2 cups cubed cooked chunk breast of chicken or turkey breast
1/2 cup pesto
1/2 cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)
Sliced ripe olives, if desired

Cook and drain pasta as directed on package, using 3-quart saucepan. Mix hot cooked pasta, chicken, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot. Garnish with olives.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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