Ingredients
2 1/4
cups uncooked multicolored farfalle (bow-tie) pasta (6 ounces)
1 1/2
cups cut-up cooked chicken
1/4
cup oil-packed sun-dried tomatoes, drained and chopped
1
medium bell pepper, cut into 1/4-inch strips
1
small zucchini, thinly sliced
1/2
small red onion, sliced
1/3
cup prepared pesto
Preparation
Cook pasta as directed on package; drain. Rinse with cold water; drain.
Mix pasta, chicken, tomatoes, bell pepper, zucchini and onion in large bowl. Stir in pesto.
