Tuscan Pasta Toss

8
Total Time
10 min
Prep
0 min
Cook
10 min
Serves
4
Difficulty
Easy
Served warm or cold, it’s ideal for a summer luncheon or quick weeknight supper. On special occasions, drizzle a little white truffle oil over the dish.

Ingredients

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

basil

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

Instructions

  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.

Notes

You can make this vegetarian by omitting the chicken and adding rinsed and drained canned chickpeas (garbanzo beans).

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