Ingredients:
6 ounces uncooked multicolored farfalle pasta
1 1/2 cups chopped cooked chicken
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 medium bell peppers, cut into strips
1 small zucchini, thinly sliced
1/2 small red onions, sliced
1/3 cup prepared basil pesto
Directions:
Cook pasta per package directions; drain, rinse with cold water, then drain again.
In a large bowl, mix pasta, chicken, tomatoes, bell pepper, zucchini, and onion; stir in pesto.
Season to taste with salt and pepper.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.