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Chicken Pesto with Pasta

Prepared sauce accents this warm chicken pesto pasta. Keep pesto in the freezer for the next time you have leftover chicken. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1-1/4 cups: 433 calories, 18g fat (5g saturated fat), 40mg cholesterol, 239mg sodium, 45g carbohydrate (3g sugars, 3g fiber), 24g protein.

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