Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers5 Reviews
- Prep: 25 min
- Cook: 15 min
- Ready In: 40 min
“Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.” - by Lucia Dargis
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 761 cal
- 43.4 g
- 58.6 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Could not find sun-dried tomatoes at the store but turned out great anyway! I added a bit more olive oil than the in recipe...." See more"
"very awesome. 1 cup of pesto doesn't sound like a lot but it goes a long way! I love the veggies in with the pasta. I made a few adjustments because of lack of a couple ingredients but overall very ta..." See moresty. Will definitely make again."
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