Ingredients
1 package (16 ounces) cellentani or spiral pasta2 cups cubed rotisserie chicken2 medium tomatoes, chopped1 container (7 ounces) prepared pesto1/4 cup pine nuts, toasted
Preparation
In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts.
