Ingredients Jump to Instructions ↓

  1. 16 oz. box farfalle pasta

  2. 10 oz. container refrigerated pesto

  3. 2 cups frozen cut leaf spinach, thawed and drained

  4. 2 Tbsp. lemon juice

  5. 1-1/2 cups plain yogurt

  6. 1/2 cup mayonnaise

  7. 1/4 cup milk

  8. 16 oz. pkg. frozen baby peas

  9. 1 (12 oz.) can white and dark meat chicken, drained

  10. 1 red bell pepper, chopped

  11. 1 yellow bell pepper, chopped

  12. 1 pint grape tomatoes

  13. 1 cup cashew halves

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions and drain.

  2. Meanwhile, in food processor, combine pesto, thawed spinach and lemon juice. Process until blended.

  3. In large bowl, combine pesto mixture, plain yogurt, mayonnaise, and milk and whisk until combined. Stir in chicken, bell peppers, and grape tomatoes. Pour peas on top. Add hot cooked drained pasta and cashews and stir to combine (the hot pasta will thaw the peas). Refrigerate at least 2 hours before serving, stirring once.


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