Ingredients
3
cups uncooked bow-tie (farfalle) pasta (8 oz)
1
tablespoon olive oil
1/2
pound fresh asparagus, trimmed, cut into 1-inch pieces
1
cup julienne carrots (from 10-oz bag)
1/2
medium yellow bell pepper, cut into 1-inch pieces
2
cups cubed deli rotisserie chicken (from 2-lb chicken)
1
bottle (16 oz) olive oil-and-vinegar dressing
1
cup grape tomatoes, cut in half
2
tablespoons finely chopped fresh basil leaves
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
Reduce heat to low. Stir in cooked pasta, chicken, dressing and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately.
