Ingredients:
- 1 box of fusilli noodles
- 1 bunch broccoli, cut into flowerettes
- 1 roasted chicken, deboned
- 1 red pepper, diced
- 1 ¼ cups Italian dressing
- ½ cup pesto sauce
- 1 garlic clove, minced
- 1 large tomato, diced
Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.
Janice Stompro & Brett Stompro, MD
