Italian Flag Pasta



1 cup dry, whole wheat spiral pasta
1/2 tsp. oil
1/4 cup pesto
4 cups cooked chicken
2 cups of quartered cherry tomato(es)
(for garnish) Parmesan cheese


Cook pasta per package instructions. Drain and cover to stay warm. Heat large skillet on medium heat, then add pesto, chicken and cook until warmed through. Add cooked pasta heat until warmed through. Remove from heat. Mix in tomatoes. Garnish with Parmesan cheese.

Yield: 7 cups
Serving Size: 1 1/4 cup provides 0.5 oz grain, 1.5 oz meat/ meat alternate and 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Twist & Sprout Cookbook



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