Chicken Bow Tie Pasta Salad

This pasta salad has become one of our favorite summer dishes. It is always nice to be able to make a meal without having to turn on the oven in the summer. I also love to throw in fresh tomatoes from the garden, sadly these are store bought because our cherry tomato plants are dead. :( This pasta salad is light and loaded with flavor. The chicken really makes it substantial enough to serve as the main dish for dinner. I got this recipe in a Kraft Foods magazine. When we first got married I didn't really know how to cook much, and Kraft was my go to site for dinner ideas. I have since branched out and taken on more challenging recipes, but we still have a few favorites from Kraft.

Here is what you need:

2 C Bow Tie pasta uncooked
2 C Broccoli florets- Because you cook it you can use either fresh or frozen
1-2 Chicken Breasts Cooked and cut into bite size pieces
1 C halved cherry tomatoes 
1/2 C Italian Dressing (I don't usually measure my dressing, I just pour it in until it looks like enough)
1/2 C Feta Cheese crumbles
1/4 C Grated Parmesan cheese

1. Cook pasta according to the package directions. Add the broccoli in for the last 3 minutes, then drain.

2. Toss chicken, tomatoes, dressing, and cheese crumbles in a large bowl. Add pasta mixture and mix lightly.

3. Sprinkle with parmesan cheese. Serve immediately or cover and refrigerate several hours until chilled.

Makes 4 Servings 

I like to serve this warm when we eat it for dinner and then leave it cold when I eat the leftovers the next day. So yummy on a busy summer night.

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