Ingredients
- 10 ounces linguine, tagliatelle or pappardelle
- 3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided use – see Note
- 6 tablespoons freshly grated Parmesan cheese, divided use
- 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
Instructions
- Cook pasta per package instructions.
Bring a large pot of water to a boil. When boiling, add salt and cook pasta until al dente. Drain, return to the pot and toss with1/4 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste. - Prep vegetables.
While the pasts is cooking, core, seed and slice bell peppers into thin strips and cut into 1-inch pieces. Remove tough ends of asparagus and cut the stems into 1-inch pieces. - Cook vegetables.
In a large skillet, heat olive oil over medium heat until hot. Add peppers, onions and asparagus, cover and cook, stirring every 2 minutes, until beginning to soften, around 5 minutes. Uncover and continue cooking, stirring occasionally, for another 2 – 3 minutes, or until vegetables are crisp-tender. - Mix vegetables with other sauce ingredients.
Reduce heat to low and stir in chicken and sun-dried tomatoes; cook just until chicken is heated through, around 2 minutes. Remove from heat and stir in 1/2 cup pesto and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste. - Plate and serve.
Mound cooked pasta on a large serving dish (or 4 individual serving plates or pasta bowls) and top with chicken and vegetable mixture. Sprinkle with 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).
- Category: main dish, pasta, poultry
- Method: sautéing
- Cuisine: Quick and easy
Nutrition
- Serving Size: 1 bowl or plateful
- Calories: 613
- Sugar: 6.5 g
- Sodium: 531.4 mg
- Fat: 25.5 g
- Saturated Fat: 5.5 g
- Carbohydrates: 53.1 g
- Fiber: 5 g
- Protein: 41.1 g
- Cholesterol: 80.8 mg