Ingredients
Yield: 4 servings
8 ounces whole-grain medium pasta shells
1 tablespoon olive oil
2 small chicken breasts, cut into 1/2-inch cubes
3/4 cup green peas
1/2 cup prepared basil pesto
1/3 cup julienne-cut sun-dried tomatoes in oil, drained
1/3 cup pearl-size fresh mozzarella cheese
2 tablespoons toasted pine nuts
2 tablespoons torn fresh basil leaves
Bottled balsamic glaze (optional)
Preparation
