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Prep 30min
Total30min
Servings6
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Ingredients
3
cups uncooked bow-tie (farfalle) pasta (8 oz)
1
tablespoon olive oil
1/2
pound fresh asparagus, trimmed, cut into 1-inch pieces
1
cup julienne carrots (from 10-oz bag)
1/2
medium yellow bell pepper, cut into 1-inch pieces
2
cups cubed deli rotisserie chicken (from 2-lb chicken)
1
bottle (16 oz) olive oil-and-vinegar dressing
1
cup grape tomatoes, cut in half
2
tablespoons finely chopped fresh basil leaves
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Steps
1
Cook and drain pasta as directed on package.
2
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
3
Reduce heat to low. Stir in cooked pasta, chicken, dressing and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately.
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Pasta can quickly absorb the dressing, so plan to cook this entrée just before serving.
Serve this dish with sliced warm Artisan bread.
Primavera is an Italian term that means “spring style.” In cooking, pasta primavera means pasta tossed with cooked fresh vegetables.
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