Whole Wheat Muffins, Sweet Potato Casserole, and Almond Chocolate Kiss Cookies. This is a great pasta salad that can be served warm or cold.
PESTO PASTA SALAD
1 (12 oz) box tri-color penne pasta
1 (0.5 oz) packet Knorr pesto sauce mix
3/4 cup water
1/4 cup olive oil
half an (8.5 oz) jar sun-dried tomatoes packed in oil
3-4 boneless, skinless breasts, cut into 1-inch chunks
1 (6 oz) can medium pitted olives, drained
1/2 cup feta cheese
Cook pasta according to package directions; rinse and drain.
Heat 1 Tbsp. oil from jar of tomatoes in a skillet over med-high heat. Cook chicken until browned and cooked through; set chicken aside on a plate. In same skillet add pesto sauce mix with water and olive oil and bring to a boil; reduce heat and simmer for 5 minutes, stirring occasionally. Meanwhile, chop 1/2 the jar of tomatoes.
In a large bowl, toss together pasta, chicken, tomatoes, olives, sauce, and feta cheese. Serve warm or cold.