This recipe, perfect when served with grilled or roasted vegetables on the side, can easily be doubled to allow for having delicious leftovers.
3 cups dried farfalle pasta
3 tablespoons sun-dried tomato pesto
2 tablespoons crème fraîche
2 cups shredded rotisserie chicken
Salt and pepper to taste
Cook pasta according to directions on package. Drain well and return hot pasta to pot. Add pesto, crème fraîche, and salt and pepper and stir gently until blended. Add chicken and toss to coat.