Four Ingredient Chicken Pasta

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    Four Ingredient Chicken Pasta

    Four Ingredient Chicken Pasta

    (86)
    22min


    85 people made this

    Here's a super quick pasta recipe that is full of flavour. It's good either hot as a main course or chilled as a pasta side dish.

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets - cooked
    • 500g farfalle pasta
    • 250ml Italian-style salad dressing
    • 1 tomato, chopped

    Directions
    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Add 2/3 cup salad dressing to the cubed chicken and stir together.
    2. Cook pasta per packet directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!
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    Reviews and Ratings
    Global Ratings:
    (86)

    Reviews in English (86)

    by
    63

    My daughter is in private school and has to bring her lunch every day. She is fed up with sandwiches and tonight she absolutely refused for me to make a peanut butter and jelly sandwich for her lunch tomorrow. I came on Allrecipe to see if there was anything else I could make and your recipe popped up. It just so happen that I made chicken tonight for dinner. I put everything in there and added some parmesan cheese. She tried it before she went to bed and asked me to put extra in there for her friends to taste. Thank you!!  -  03 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    63

    Standard pasta salad recipe with chicken. I would recommend using your own dressing, always tastes better that way. I usually add additional items such as cheese and veggies. The bow tie pasta works well though as it catches lots of dressing.  -  07 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    55

    This was a great recipe. I loved it. And what's so great about it is you can modify it to your taste . . . add a green pepper, or perhaps some mushrooms. I put in both and it turned out to be the best sald I've had ina while. Bravo to whomever thought this one up.  -  21 Sep 2000  (Review from Allrecipes USA and Canada)

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