|
Bow-Tie Pasta
with Pesto Chicken and Walnuts
Farfalle (or bow-tie pasta) always struck me as
having a certain charm and it lends itself well to this particular
dish. You can easily serve it to vegetarians if you leave out the
chicken.
One
12-ounce pkg. bow-tie (farfalle) pasta
One 10-ounce can chicken (drained) |
One 8- to 10-ounce
jar pesto sauce
1/2 cup chopped walnuts |
Cook pasta according to package directions. Place
chicken in a large bowl and, using forks, pull it apart into bite-sized
pieces. While pasta is still warm, add it to the chicken and toss
thoroughly. Next, add entire jar of pesto sauce and toss to coat.
Finally, add the walnuts and toss once more (although if you have
folks who don’t like walnuts you may serve them separately
in a bowl to be sprinkled as you would parmesan cheese).
Though the dish is easier to toss when warm, it
may be served cold as well. Garnish with Parmesan cheese if desired.
Serves 6
|