Skip to Content
Menu

Pesto Chicken and Pasta

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Feb 22, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Rely on this delicious 5-ingredient main dish that goes from start to finish in just 20 minutes.

Pesto Chicken and Pasta

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 5
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    1
    In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
  • Step 
    2
    Stir chicken, pesto and bell peppers into pasta. Heat over low heat, stirring constantly, until hot. Garnish with olives.

Nutrition

670 Calories
23g Total Fat
36g Protein
79g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
990mg
41%
Potassium
360mg
10%
Total Carbohydrate
79g
26%
Dietary Fiber
7g
26%
Sugars
3g
Protein
36g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved