Colorful Chicken Pesto With Asparagus, Sun Dried Tomatoes And Peppers
Delicious red sauce pasta, slow cooked in tangy tomato sauce.
Recipe Summary Colorful Chicken Pesto With Asparagus, Sun Dried Tomatoes And Peppers
Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.Ingredients | Pasta And Chicken Recipes Red Sauce
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 (Optional)
2 teaspoons grated Parmesan cheese
Directions
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.
Info | Pasta And Chicken Recipes Red Sauce
prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Colorful Chicken Pesto With Asparagus, Sun Dried Tomatoes And Peppers
