- 1 package (16 ounces) cellentani or spiral pasta
- 2 cups cubed rotisserie chicken
- 2 medium tomatoes, chopped
- 1 container (7 ounces) prepared pesto
- 1/4 cup pine nuts, toasted
- 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.