adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
0 Likes
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up a vibrant and delicious chicken pesto pasta using angel hair, bell peppers, and asparagus for a crowd-pleasing meal in no time!
Ingredients:
  • 1 red bell pepper, cut into strips
  • 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)
  • 0.5 pound fresh asparagus, trimmed
  • 1 yellow bell pepper, cut into strips
  • 1 cup prepared pesto
  • 0.5 cup grated Parmesan cheese
  • 1 pinch crushed red pepper flakes, or to taste
  • 2 teaspoons grated Parmesan cheese
Instructions:
  • Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook until tender, stirring occasionally, for 4 to 5 minutes. Drain well.
  • In a large skillet, heat olive oil over medium heat. Sauté chicken strips until they are lightly browned, approximately 5 minutes.
  • Transfer the flavorful oil from the sun-dried tomatoes into the skillet. Sauté the asparagus in the fragrant oil until slightly tender, approximately 2 minutes. Introduce the vibrant yellow and red bell pepper strips to the skillet and continue to sauté for an additional 2 minutes.
  • Gently combine the chopped sun-dried tomatoes and cooked pasta with the chicken and vegetables in the skillet. Add pesto sauce and 1/2 cup of Parmesan cheese, then finish by sprinkling with crushed red pepper flakes and 2 teaspoons of Parmesan cheese before serving.

Similar Recipes