Saturday, July 31, 2010

Farfalle with Pesto, Chicken and Tomatoes

This is a great alternative to the usual pasta salad.
It incorporates
*basil pesto
*feta cheese.
It could even be served as a main dish if you
paired it with a nice crusty bread.

Farfalle with Pesto, Chicken and Tomatoes:

1 lb. farfalle pasta, cooked according to directions

8 oz. pesto

1 1/2 c. chicken, cooked and shredded

5 roma tomatoes, diced

8 oz. feta cheese, I used the tomato and basil variety

1/4 - 1/2 c. oil - whatever kind you prefer, I used vegetable oil

salt and pepper to taste

Cook pasta, drain and cool by running under cold water. Add pesto, chicken, tomatoes and cheese. Stir well. Add enough oil to moisten the pasta. Refrigerate for 1 hour or until ready to serve. If the pasta seems dry, add a little more oil.

Bon Appetit!

1 comment:

  1. This sounds really good. I'm going to try it sometime soon.