Italian Chicken Bow Tie Pasta

Italian Chicken Bow Tie Pasta

Community Classics .
Edited on Sep 24, 2008

Pasta and chicken tossed with Italian dressing and diced tomato can be served as a hot entree or as a cold luncheon salad. Great if you have left over chicken- you can have a dinner done in less than 30 minutes. This is a basic recipe- you can add other vegetables of your liking and I also sprinkled on shredded Italian five cheese after plating.


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.

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