Pesto Chicken and Pasta

Pesto Chicken and Pasta

Rely on this delicious 5-ingredient main dish that goes from start to finish in just 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

3
cups uncooked bow-tie (farfalle) pasta (6 oz)
2
cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2
cup basil pesto
1/2
cup coarsely chopped drained roasted red bell peppers (from 7-oz jar)
Sliced ripe olives, if desired
  1. In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
  2. Stir chicken, pesto and bell peppers into pasta. Heat over low heat, stirring constantly, until hot. Garnish with olives.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Stir a little Italian dressing into leftovers and create a creamy pasta salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 670
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 990mg;
  • Total Carbohydrate 79g
    • (Dietary Fiber 7g,
    • Sugars 3g),
  • Protein 36g;
Percent Daily Value*:
    Exchanges:
    • 5 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.