Pasta With Pesto And Poached Chicken

• 6 ounces dried wagon wheel macaroni or 6 ounces rotini pasta (about 2 cups)
• 12 ounces boneless skinless chicken breast halves, cut into 1 inch pieces
• 1/4 cup refrigerated pesto sauce
• 1/2 cup fat free sour cream
• 1 cup chopped fresh vegetables (such as red, yellow or green sweet pepper, broccoli florets, zucchini or cucumber)
• 1 small tomatoes, chopped
• 1/4 cup toasted pine nuts or 1/4 cup chopped walnuts, toasted (optional)

1. Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
2. Cook till pasta is tender but firm and chicken is no longer pink.
3. Drain pasta and chicken.
4. Rinse with cold water, drain again.
5. Combine pesto and sour cream in a large mixing bowl.
6. Add pasta/chicken mixture, chopped veggies and tomato.
7. Toss lightly to coat.
8. If desired, sprinkle with nuts.

wagon wheel macaroni, chicken, pesto sauce, sour cream, fresh vegetables, tomatoes, nuts

Taken from www.food.com/recipe/pasta-with-pesto-and-poached-chicken-23432 (may not work)