- 1 package (16 ounces) cellentani or spiral pasta
- 2 cups cubed rotisserie chicken
- 2 medium tomatoes, chopped
- 1 container (7 ounces) prepared pesto
- 1/4 cup pine nuts, toasted
- In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts. Yield: 8 servings.
Reviews for Chicken Pesto with Pasta
"My family loved this recipe. We've made it several times. At my daughter's suggestion, I added 1 cup of sliced fresh button mushrooms & 3 cloves of fresh garlic to the pesto & heated it up with the chicken. Then I mixed this with the noodles. We were so pleased!"