Mexican Corn Pesto Farfalle with Chicken

A colorful and tasty pasta dish--with a Mexican flair!

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Ingredients:

• 1 box farfalle pasta
• 2/3 cup purchased pesto, or to taste
• 1 can Mexican or fiesta corn
• 4 boneless, skinless chicken breast
• Lemon pepper seasoning
• 1/2 cup parmesan cheese

Method

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.

Notes: Can be served warm but tastes better when chilled.

Number of servings: 4

Submitted By: Trayce Marcelle
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