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Pesto Chicken and Pasta

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Rely on this delicious 5-ingredient main dish that goes from start to finish in just 20 minutes.
Updated Feb 22, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir a little Italian dressing into leftovers and create a creamy pasta salad.

Nutrition

670 Calories, 23g Total Fat, 36g Protein, 79g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
990mg
41%
Potassium
360mg
10%
Total Carbohydrate
79g
26%
Dietary Fiber
7g
26%
Sugars
3g
Protein
36g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
30%
30%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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