 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!âBarbara Christensen of Arvada, Colorado Ingredients:
1 package (16 ounces) bow tie pasta |
1 cup cut fresh asparagus (1-inch pieces) |
1-1/4 cups sliced fresh mushrooms |
1 medium sweet red pepper, sliced |
2 tablespoons olive oil |
1-1/2 teaspoons minced garlic |
2 cups cubed cooked chicken |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
2 jars (3-1/2 ounces each) prepared pesto |
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped |
1 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1 cup (4 ounces) shredded parmesan cheese |
2/3 cup pine nuts, toasted |
Directions:
1. Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
2. Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
3. Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts. Yield: 8 servings.
|
|