Serves: 4
Total Calories: 368
1. Cook pasta according to package directions, except add summer squash, zucchini and bell pepper during last 2 minutes of cooking. Drain.
2. Meanwhile, in large nonstick skillet cook and stir MORNINGSTAR FARMS MEAL STARTERS Chik'n Strips and pesto over medium heat for 3 to 4 minutes or until heated through. Stir in olives and broth. Heat through.
3. In large bowl toss together pasta mixture, chik'n strips mixture and tomatoes. Sprinkle with capers, if desired.
This Tuscan-Style Vegan Pesto Pasta recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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