1 (16 oz.) box bowtie pasta, cooked and drained
2 1/2 cups cooked and cubed chicken
1 (14 oz.) can artichokes, drained and chopped
1/2 cup julienned sun-dried tomatoes in oil
1 (10 oz.) can cream of chicken soup
1 (6-10 oz.) tub basil pesto
1/3 cup grated Parmesan cheese, for sprinkling

Preheat oven to 350°F. Prepare pasta according to package directions. Drain.

Mix cubed chicken, chopped artichokes, julienned sun-dried tomatoes, soup, pesto and pasta. Lightly grease 13x9-inch casserole dish and pour in ingredients, top with cheese.

Bake at 350°F for 35 to 40 minutes.

Submitted by: Motherwise