Recipe by 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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uncooked angel hair pasta
skinless, boneless chicken breast halves, cut into strips
1 (6 ounce) jar
sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
fresh asparagus, trimmed
yellow bell pepper, cut into strips
red bell pepper, cut into strips
grated Parmesan cheese
crushed red pepper flakes, or to taste
grated Parmesan cheese
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 very tasty. Will definitely make again.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 391
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