• 6servings
  • 18minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B6, H
MineralsChromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 16 ounce(s) bow-tie pasta

  2. 1 box(es) (10 oz) or 2 cups frozen petite (baby) green peas

  3. 1 jar(s)

  4. (10 oz) sun-dried tomato pesto sauce & spread (such as Classico; look for it in your market's pasta sauce section)

  5. 3/4 cup(s) heavy cream

  6. 2 cup(s) cooked chicken in strips

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding peas to pasta water 3 minutes before pasta is done. Remove and reserve 1⁄3 cup pasta water; drain pasta and peas and return to pot.

  2. Meanwhile put remaining ingredients and reserved pasta water in a large nonstick skillet. Bring to a boil, reduce heat and simmer until heated through.

  3. Pour over pasta and peas; toss to mix and coat.


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