Prep and Cook time: 20 minutes
Makes: 4 to 6 servings
Try this colorful and delicious pasta, made extra-easy with purchased grilled chicken. Round out the meal with tomatoes drizzled with vinaigrette and a crusty loaf of bread. Sorbet and biscotti are a simple sweet finish.
Ingredients
1 tablespoon salt (optional)
12 ounces dried Farfalle Pasta (three-fourths of a 16-oz. package)
1 container (7 oz.) Pesto Sauce
1/2 cup dry white wine
1 cup Half-and-Half
2 packages (6 oz. each) grilled chicken breast strips
1/3 cup roasted red peppers, drained and chopped
Fresh basil sprigs (optional)
Shredded Parmesan Cheese to add to taste
Instructions
1. Pour 4 quarts of hot tap water into a 6- to 8-quart pan. Add salt,
if desired. Cover and bring to a boil over high heat. Add farfalle and
cook until pasta is just tender to bite, about 15 minutes.
2. While water heats and pasta cooks, whisk together pesto and wine in a
deep 12- to 14-inch nonstick frying pan. Place over medium-high heat and
stir often until simmering, about 3 minutes. Whisk in half-and-half. Stir
often until sauce returns to a simmer. Gently stir in chicken and roasted
peppers; simmer until hot throughout, 1 to 2 minutes. Keep warm over low
heat until pasta is ready.
3. When pasta is done, drain well and then add to sauce in frying pan.
Gently mix to coat pasta evenly. Transfer pasta to a large serving bowl
and garnish with basil sprigs, if desired. Offer parmesan to add to taste.
Nutritional Information
Per serving: 471 cal., 34% (162 cal.) from fat; 22 g protein; 18 g fat (5.4 g sat.); 47 g carbo (2.5 g fiber); 368 mg sodium; 56 mg chol.
