Tuscan Pasta Toss
- Total Time
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.
uncooked pasta8 oz, farfalle (bowtie pasta)
canned artichoke hearts without oil14 oz, drained and coarsely chopped
cooked skinless boneless chicken breast(s)1 cup(s), chopped
frozen green peas1 cup(s), thawed
canned pimento(s)¼ cup(s), sliced
basil¼ cup(s), fresh, chopped
drained sun-dried tomatoes in oil6 medium, drained, patted dry with paper towels, and chopped
olive oil1 Tbsp, extra-virgin
black pepper½ tsp, freshly ground
reduced-fat feta cheese2 oz, crumbled
- Cook the farfalle according to package directions; drain. Rinse under cold running water. Transfer the farfalle to a large bowl.
- 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.