Ingredients
-
2 cups farfalle pasta, uncooked (bow-tie)
-
2 cups fresh broccoli florets
-
1 lb cooked chicken (cut into strips)
-
1 cup grape tomatoes, halved
-
1/2 cup zesty light Italian dressing
-
1/4 cup monterey jack cheese (shredded or crumbled)
-
1/4 cup parmesan cheese (grated)
-
1/4 cup sharp light cheddar cheese (shredded or crumbled)
Instructions
- Cook pasta according to directions.
- Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
- Drain pasta and broccoli.
- Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
- Add pasta mixture; mixing lightly.
- Sprinkle top with parmesan cheese.