Colorful Chicken Pesto With Asparagus, Sun Dried Tomatoes And Peppers

Ingredients

• Servings: 4
• 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)
• 1/2 pound fresh asparagus, trimmed
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 cup prepared pesto
• 1/2 cup grated parmesan cheese
• 1 pinch crushed red pepper flakes, or to taste (optional)
• 2 teaspoons grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• 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.