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Categories:Viewed: 17 - Published at: 6 months ago
Ingredients
- 8 ounces farfalle pasta, prepared according to package directions for al dente
- 1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
- 1 medium zucchini (about 5 oz.), thinly sliced
- 2 small yellow squash (about 5 oz.), thinly sliced
- 2 nectarines, coarsely chopped
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup toasted sliced almonds
Method
- Rinse prepared pasta with cold water, and drain well. Gently stir together pasta, chicken, and next 5 ingredients in a large bowl. Add salt and pepper to taste. Sprinkle with almonds, and serve immediately.
