Chicken pesto pasta

By claudiag

Ingredients

• 1 package (16 ounces) bow tie pasta
• 1 cup cut fresh asparagus (1-inch pieces)
• 1-1/4 cups sliced fresh mushrooms
• 1 medium sweet red pepper, sliced
• 2 tablespoons olive oil
• 1-1/2 teaspoons minced garlic
• 2 cups cubed cooked chicken
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 2 jars (3-1/2 ounces each) prepared pesto
• 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
• 1 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 cup (4 ounces) shredded Parmesan cheese
• 2/3 cup pine nuts, toasted

Preparation

Step 1

•Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
• Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
• Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts. Yield: 8 servings.