Chicken Pesto Pasta

12 oz. bow tie pasta
1-1/2 cups fresh asparagus, cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
1-1/2 tsp. minced garlic
2 Tbsp. olive oil
2 cups (more if you like) cubed cooked chicken
1 can (14 oz.) water-packed artichoke hearts, drained, rinsed & chopped
1 jar (7 oz.) pesto
1 jar (7 oz.) oil-packed sun-dried tomatoes, drained & chopped
1 tsp. salt
1/8 tsp. crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Cook pasta, adding asparagus during last 3-4 minutes. Drain and set aside. Meanwhile, saute mushrooms, red pepper & garlic in oil til tender. Add chicken, artichokes, pesto, tomatoes, salt & pepper flakes; heat through. Toss with pasta mixture. Sprinkle with Parmesan and pine nuts. Makes 8 servings.
Note: I usually add only about 1/2 jar of pesto because my kids like it better with a little less. You can cut back on the sun-dried tomatoes to tone the flavor down as well.


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