READY IN 40 mins

Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Read Reviews (5)

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

Directions

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.
Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
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.
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

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.

—JoeH

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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.

—danih87

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6 Ratings

Aug 28, 2012

easy to make! tasty!

—Nanjee

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Aug 02, 2012

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

—NCSue

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Jul 26, 2012

Great recipe, however next time will use fettuccine noodles,

—Mimi

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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.

Nutritional Information

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: 761
Calories from Fat: 391

% Daily Value *
Total Fat 43.4g 67 %
Saturated Fat 11.1g 56 %
Cholesterol 63mg 21 %
Sodium 932mg 37 %
Potassium 1339mg 38 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 8.7g 35 %
Protein 39.1g 78 %
** Sugars 4.3g
Vitamin A 52 %
Vitamin C 239 %
Calcium 76 %
Iron 70 %
** Thiamin 22 %
Niacin 124 %
** Vitamin B6 41 %
** Magnesium 35 %
Folate 71 %

* 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.