- Servings: 4
Ingredients:
| 1 box | Farfalle Pasta |
| ⅔ cup | Purchased Pesto, or to taste |
| 1 can | Mexican or Fiesta Corn |
| 4 | Boneless, skinless chicken breast |
| Lemon Pepper Seasoning | |
| ½ cup | Parmesan Cheese |
Directions:
Chop chicken into bite sized pieces and season with lemon pepper. Saute in skillet with a small amount of oil until no longer pink. Remove from pan and cool. Cook farfalle according to directions on package. Let chicken, farfalle cool completely and mix together with pesto. Add drained corn and parmesan to mixture and stir well.
Refrigerate for at least 30 minutes.
Helpful Tips:
Can be served warm but tastes better when chilled.
