- 4 skinless, boneless chicken breast halves – cooked
- 1 (16 ounce) package farfalle pasta
- 1 (8 ounce) bottle Italian-style salad dressing
- 1 tomato, chopped
- Add 2/3 cup salad dressing to the cubed chicken and stir together.
- Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!