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.
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. Hubby loved it, kept asking if I had saved it...as he was devouring it. Watch amount of oil from sun dried-tomatoes used, can become oily. Very easy to make on a lazy day and will certainly be making this again, thank you for a wonderful recipe.
My wife made this tonight and it was flavorful to the max. We loved it.
* 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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