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white platter showing Pesto Chicken and Vegetables with Pasta

Chicken Pesto Pasta with Veggies

  • Author: (From "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper)
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: main dish, pasta, poultry
  • Method: sautéing
  • Cuisine: Quick and easy

Description

Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it’s super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.


Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 thinly sliced yellow onion
  • 1/2 pound asparagus, trimmed
  • 3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted)
  • 4 teaspoons chopped sun-dried tomatoes (packed in oil), drained
  • 3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided – see Note
  • 6 tablespoons freshly grated Parmesan cheese, divided
  • 1 pound linguine, tagliatelle or pappardelle

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
  3. In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
  4. Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
  5. Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
  6. Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.

Notes

Note on pesto: if you are short on time, use store bought. Just purchase the refrigerated kind if possible; the jarred stuff has little flavor (in my opinion).

Keywords: pesto, pasta, fresh ingredients

© A Well-Seasoned Kitchen ®