Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers recipe

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Ingredients

10 ounces uncooked angel hair pasta
2 teaspoons olive oil
2 skinless, boneless chicken breast halves, cut into strips
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
½ pound fresh asparagus, trimmed
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup prepared pesto
½ cup grated Parmesan cheese
1 pinch crushed red pepper flakes, or to taste
2 teaspoons grated Parmesan cheese

Nutrition Info

760.7 calories
carbohydrate: 58.6 g
cholesterol: 63.3 mg
fat: 43.4 g
fiber: 8.7 g
protein: 39.1 g
saturatedFat: 11.1 g
servingSize: -
sodium: 932.2 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.

  2. Heat olive oil in a large skillet over medium heat, cook and stir chicken strips until lightly browned, about 5 minutes.

  3. Pour reserved oil from sun-dried tomatoes into the skillet, cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips, cook and stir an additional 2 minutes.

  4. Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables, stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.

Recipe Yield

4 servings

Recipe Note

Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.

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