Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Lucia Dargis

"Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold."
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40 m servings 761 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 761 kcal
  • 38%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 16
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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.

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 v...

easy to make! tasty!

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

Great recipe, however next time will use fettuccine noodles,

I was looking for something with chicken and asparagus, WOW! What a find!!! Full of flavor. Had to sub green peppers because that's what I had, next time will use what recipe calls for. Hubb...

My wife made this tonight and it was flavorful to the max. We loved it.

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.

This was great, quick and easy. I used farfalle noodles as it's easier for my kids to eat. I used twice as much asparagus, an 8.5oz jar of sun-dried tomatoes (which were almost impossible to fin...

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