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Tuscan Chicken Pasta

Maria Watson

"A wonderfully fragrant meal that we've served at a dinner party and it was enjoyed by all."
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Ingredients

42 m servings 563 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 964 mg
  • 39%

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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Directions

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  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
  2. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
  3. Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.

Footnotes

  • Cook's Note:
  • For a slightly nutty flavor, you can broil the asparagus then add to the chicken mixture.

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