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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 cup dried tomato halves, packed without oil |
boiling water |
1 (1-pound) bunch fresh asparagus |
8 ounces uncooked farfalle (bow tie pasta) |
1 (2.8-ounce) jar pesto (such as pesto sanremo) |
1 (6-ounce) package italian-style chicken breast strips (such as louis rich carving board) |
1/4 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Cut dried tomato halves into strips; place in a liquid measuring cup. Cover with boiling water; let stand 15 minutes or until soft. Drain, reserving 1/4 cup liquid; set aside.
2. Snap off tough ends of asparagus spears; remove scales with a vegetable peeler, if desired. Cut asparagus into 2- inch pieces; set aside.
3. Cook pasta in boiling water 10 minutes, omitting salt and fat. Add asparagus to boiling pasta; boil 2 minutes or until pasta and asparagus are tender. Drain and rinse under cold water until cool; drain again.
4. Combine pasta, dried tomato strips, reserved tomato liquid, asparagus, pesto, and remaining 3 ingredients in a large bowl; toss well. Chill.
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