Pesto Pasta Toss

Name: Pesto Pasta Toss
Total time: 20 min
Ingredients: 2 cups dried bow tie or other shape pasta (8 ounces); 4 cups fresh broccoli and/or cauliflower florets; 2 cups chopped leftover cooked chicken, turkey, pork, beef, or vegetables; 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained; ¼ cup purchased dried tomato pesto; Finely shredded Parmesan cheese (optional)

Source: Midwest Living

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Recipe Summary

total:

20 mins

Servings:

Nutrition Info

Ingredients

2 cups dried bow tie or other shape pasta (8 ounces)
4 cups fresh broccoli and/or cauliflower florets
2 cups chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained
¼ cup purchased dried tomato pesto
Finely shredded Parmesan cheese (optional)

Directions

Step 1
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.

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Step 2
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.

Nutrition Facts

Per Serving:

326 calories; fat 10g; cholesterol 64mg; saturated fat 2g; carbohydrates 31g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 10g; protein 28g; vitamin a 1749.2IU; vitamin c 0.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 8.3mg; vitamin b6 0.5mg; folate 104.8mcg; vitamin b12 0.2mcg; sodium 711mg; potassium 499mg; calcium 151.5mg; iron 3.8mg.

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Pesto Pasta Toss

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Recipe Summary

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Nutrition Facts

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Pesto Pasta Toss

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews