Pesto Chicken Pasta

1 pkg. bow tie pasta (16 oz)
1 cup fresh asparagus, cut into 1-inch pieces (I gave you broccoli - couldn't find asparagus!)
1-1/4 c sliced fresh mushrooms
1 medium sweet red pepper, sliced
1-1/2 tsp. minced garlic
2 Tbsp olive oil
2 cups cubed or sliced cooked chicken
1 can (14 oz) water-packed artichoke hearts, drained and rinsed
2 jars (3-1/2 oz each) pesto
1 jar (7 oz) oil-packed sun-dried tomatoes, drained and 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 minutes.  Saute mushrooms, red pepper and garlic in oil until tender.  Add chicken, artichokes, pesto, tomatoes, salt & pepper flakes; heat through. Toss with pasta and sprinkle with cheese and pine nuts.  Makes 8 servings (I reduced it slightly for food group).


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