Chicken Primavera Recipe - BettyCrocker.com

Ingredients

• 3 cups uncooked bow-tie (farfalle) pasta (8 oz)
• 1 tablespoon olive oil
• 1/2 pound fresh asparagus, trimmed, cut into 1-inch pieces
• 1 cup julienne carrots (from 10-oz bag)
• 1/2 medium yellow bell pepper, cut into 1-inch pieces
• 2 cups cubed deli rotisserie chicken (from 2-lb chicken)
• 1 bottle (16 oz) olive oil-and-vinegar dressing
• 1 cup grape tomatoes, cut in half
• 2 tablespoons finely chopped fresh basil leaves