Ingredients:
8 ounces uncooked farfalle pasta ( bow tie)
2 cups fresh asparagus, cut-up
3 cups cooked chicken, cubed ( 12 ounces)
1 cup cherry tomatoes, halved
1/3 cup red onions, chopped
1 (2 1/4 ounce) cans sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 tablespoons romano cheese, grated
Directions:
Cook pasta according to package directions, rinse and drain.
Steam or microwave asparagus until tender crisp.
Drain.
Combine cooked pasta and asparagus in a large bowl.
Stir in chicken, tomatoes, onion and olives.
Gently toss with pesto sauce.
Serve warm, garnished with cheese.
Refrigerate leftovers.
They make a great lunch.
Servings: 6
Time preparation: 10 min.
Time total: 18 min.