Tuscan pasta toss

SmartPoints® value per serving
Total Time
10 min
0 min
10 min
This delicious, hearty pasta dish can be made in just 10 minutes but is infused with lots of flavor and texture. Served warm or cold, it’s ideal for a summer luncheon or quick weeknight supper. On special occasions, you can drizzle a little white truffle oil over the dish. It features bowtie pasta that's tossed with artichoke hearts, chopped chicken breast, green peas, pimento peppers, fresh basil, and sun-dried tomatoes. It's all topped off with some crumbled feta cheese as the finishing touch. You can also make this vegetarian by omitting the chicken and adding rinsed and drained canned chickpeas (garbanzo beans) if you prefer.


Uncooked pasta

8 oz, farfalle (bowtie pasta)

Canned artichoke hearts without oil

14 oz, drained and coarsely chopped

Cooked skinless boneless chicken breast(s)

1 cup(s), chopped

Frozen green peas

1 cup(s), thawed

Canned pimento(s)

¼ cup(s), sliced


¼ cup(s), fresh, chopped

Drained sun-dried tomatoes in oil

6 medium, drained, patted dry with paper towels, and chopped

Olive oil

1 Tbsp, extra-virgin

Black pepper

½ tsp, freshly ground

Reduced-fat feta cheese

2 oz, crumbled


  1. Cook the farfalle according to package directions; drain. Rinse under cold running water. Transfer the farfalle to a large bowl.
  2. Add the artichoke hearts, chicken, peas, pimientos, basil, sun-dried tomatoes, oil, and pepper; toss to coat. Sprinkle with the feta cheese. Yields 1 1/4 cup per serving.