Ingredients
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6 ounces dried wagon wheel macaroni or 6 ounces rotini pasta (about 2 cups)
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1/4 cup refrigerated pesto sauce
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1/2 cup fat free sour cream
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1 cup chopped fresh vegetables (such as red, yellow or green sweet pepper, broccoli florets, zucchini or cucumber)
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1 small tomatoes, chopped
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1/4 cup toasted pine nuts or 1/4 cup chopped walnuts, toasted
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12 ounces boneless skinless chicken breast halves, cut into 1 inch pieces
Instructions
- Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
- Cook till pasta is tender but firm and chicken is no longer pink.
- Drain pasta and chicken.
- Rinse with cold water, drain again.
- Combine pesto and sour cream in a large mixing bowl.
- Add pasta/chicken mixture, chopped veggies and tomato.
- Toss lightly to coat.
- If desired, sprinkle with nuts.