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 caloriescarbohydrate: 58.6 gcholesterol: 63.3 mgfat: 43.4 gfiber: 8.7 gprotein: 39.1 gsaturatedFat: 11.1 gservingSize: -sodium: 932.2 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
Directions
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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.
Heat olive oil in a large skillet over medium heat, cook and stir chicken strips until lightly browned, about 5 minutes.
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.
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.