Tuscan Chicken Pasta recipe

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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: : -

Directions

  1. 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.

  2. 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.

  3. Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.

Recipe Yield

8 servings

Recipe Note

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

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