Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold. Ingredients:
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) |
1/2 pound fresh asparagus, trimmed |
1 yellow bell pepper, cut into strips |
1 red bell pepper, cut into strips |
1 cup prepared pesto |
1/2 cup grated parmesan cheese |
1 pinch crushed red pepper flakes, or to taste (optional) |
2 teaspoons grated parmesan cheese |
Directions:
1. Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
2. Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
3. Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
4. Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
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