If you keep pesto in the freezer, it's easy to whip up this simple pasta when you have leftover chicken.
—Taste of Home Test Kitchen
Takes: 20 min. • Makes: 8 servings
1 pkg. (16 oz.) cellentani or spiral pasta
2 cups cubed rotisserie chicken
2 medium tomatoes, chopped
1 container (7 oz.) prepared pesto
1/4 cup pine nuts, toasted
In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle mixture with pine nuts.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
11/4 cups: 433 cal., 18g fat (5g sat. fat), 40mg chol., 239mg sod., 45g carb. (3g sugars, 3g fiber), 24g pro.