ingredients
2 cups dried bow tie or other shape pasta (8 ounces)
4 cups fresh broccoli and/or cauliflower florets
2 cups chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup purchased dried tomato pesto
Finely shredded Parmesan cheese (optional)
directions
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet