Ingredients
3
cups uncooked bow-tie (farfalle) pasta (6 oz)
2
cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2
cup basil pesto
1/2
cup coarsely chopped drained roasted red bell peppers (from 7-oz jar)
Sliced ripe olives, if desired
Preparation
In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
Stir chicken, pesto and bell peppers into pasta. Heat over low heat, stirring constantly, until hot. Garnish with olives.
