Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers Recipe - Allrecipes.com
Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers Recipe
  • READY IN 40 mins

Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Recipe by  

"Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Aug 21, 2012

Could not find sun-dried tomatoes at the store but turned out great anyway! I added a bit more olive oil than the in recipe.

 
May 19, 2012

very awesome. 1 cup of pesto doesn't sound like a lot but it goes a long way! I love the veggies in with the pasta. I made a few adjustments because of lack of a couple ingredients but overall very tasty. Will definitely make again.

 

11 Ratings

Aug 28, 2012

easy to make! tasty!

 
Aug 02, 2012

Wow...was this a hit. I used half the pasta just to cut down on carbs. Big hit!

 
Jul 26, 2012

Great recipe, however next time will use fettuccine noodles,

 
Jan 02, 2014

Flavor was great. Was a little too oily for me. Next time I make it I would use sun dried tomatoes with out the oil.

 
May 07, 2014

YUM! This was awesome! The only thing I did differently was use these small tortellini-type pasta that I had, and I did not put the oil from the sun-dried tomatoes in it. I also added mushrooms. This was so good! Perfect flavors! The pasta was very yummy and definitely added something, I think.

 
Jan 30, 2014

This was excellent especially the next day as leftovers! My only complaint was that the pasta was very sticky and difficult to mix with the other ingredients. Next time I will add a little olive oil to the boiling water when I cook the pasta.

 

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Nutrition

  • Calories
  • 761 kcal
  • 38%
  • Carbohydrates
  • 58.6 g
  • 19%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 43.4 g
  • 67%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 39.1 g
  • 78%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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