Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Made  times
Lucia Dargis 2

"Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


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.

On Sale

What's on sale near you.


  • 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.



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,

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.

I made this without chicken, and it was delicious!

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.

From around the web