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3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
2 cups cubed cooked chunk breast of chicken or turkey breast
1/2 cup pesto
1/2 cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)
Sliced ripe olives, if desired


Cook and drain pasta as directed on package, using 3-quart saucepan. Mix hot cooked pasta, chicken, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot. Garnish with olives.


From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.