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Ingredients

1 pound bow-tie pasta 1 bunch fresh asparagus, cut into 1-inch pieces 2 tablespoons olive oil 1 ¼ cups sliced fresh mushrooms 1 red bell pepper, sliced 2 cloves garlic, minced 1 cooked rotisserie chicken, shredded 2 (14 ounce) cans artichoke hearts, drained ⅓ cup pesto, or to taste 1 teaspoon salt ¼ teaspoon red pepper flakes 2 tablespoons chicken broth, or as needed 1 cup shredded Parmesan cheese

Nutrition Info

563 calories carbohydrate: 52.6 g cholesterol: 77.3 mg fat: 22.9 g fiber: 6 g protein: 37.8 g saturatedFat: 6.7 g servingSize: - sodium: 963.6 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more, drain.
Heat olive oil in a large skillet over medium heat, cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes, cook and stir until heated through, about 5 minutes.
Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.

8 servings

A wonderfully fragrant meal that we've served at a dinner party and it was enjoyed by all.