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Ingredients

1 (16 ounce) package whole wheat rotini pasta 1 tablespoon olive oil, or to taste 4 (4 ounce) skinless, boneless chicken breasts, cut into bite-size pieces 1 bunch asparagus, cut into bite-sized pieces 1 (8 ounce) package sliced fresh mushrooms 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 (16 ounce) jar Alfredo sauce 4 tablespoons pesto salt to taste ⅓ cup shredded Cheddar cheese, or to taste

Nutrition Info

419.2 calories carbohydrate: 40.7 g cholesterol: 50.1 mg fat: 20.5 g fiber: 5.4 g protein: 22.3 g saturatedFat: 7.3 g servingSize: - sodium: 539.6 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers, cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

10 servings

This chicken and asparagus casserole is a quick and easy pasta dinner.