1 pkg (16oz) cellentani or spiral pasta
2 cups cubed rotisserie chicken
1 cup chopped fresh tomatoes
1 container (7oz) prepared pesto
1/4 cup pine nuts, toasted

Cook pasta according to pkg directions. Meanwhile, in a nonstick skillet, saute chicken & tomatoes for 2 miutes. Stir in pesto; heat through. Drain pasta; toss with chicken mixture. Sprinkle with pine nuts.