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Pesto Chicken and Pasta

Busy cooks will come to rely on this 5-ingredient main dish that goes from start to finish in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 5
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

Moisten leftovers of this dish with a little Italian dressing for a cool pasta salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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