Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

9 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Lucia Dargis
Recipe by  Lucia Dargis

“Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
  3. 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.
  4. 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.

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Reviews (9)

Rate This Recipe
JoeH
14

JoeH

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.

danih87
6

danih87

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 tasty. Will definitely make again.

Nanjee
4

Nanjee

easy to make! tasty!

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 761 cal
  • 38%
  • Fat
  • 43.4 g
  • 67%
  • Carbs
  • 58.6 g
  • 19%
  • Protein
  • 39.1 g
  • 78%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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Chicken with Artichokes and Sundried Tomatoes

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