4 skinless, boneless chicken breast halves - cooked*
1 (16 ounce) package farfalle pasta**
1 (8 ounce) bottle Italian-style salad dressing***
1 tomato, chopped
Add 2/3 cup salad dressing to the cubed chicken and stir together.
Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve! For next day serving, may have to add more dressing if too dry.
*I used leftover rotisserie chicken, pulled into bite size pieces.
**I used ziti pasta, shells would be good, too.
***I used Zesty Italian dressing.
Not a NESTLÉ®-tested recipe.