- 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
- Bring a large pot of salted water to a boil for the pasta.
- 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.
- 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.
- 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.
- 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.
- 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.
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).
- Category: main dish, pasta, poultry
- Method: sautéing
- Cuisine: Quick and easy
Keywords: pesto, pasta, fresh ingredients