Chicken Pesto Pasta

By kjs1010

This is a favorite because it is quick and easy, but it looks like I spent all day cooking.

Ingredients

• 1 package (16 oz) 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 Tbs olive oil
• 1 1/2 tsp minced garlic
• 2 cups cubed cooked chicken
• 1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and quartered
• 2 jars (3 1/2 ounces each) prepared pesto
• 1 jar (7 oz) oil packed sun-dried tomatoes, drained and chopped
• 1 tsp salt
• 1/8 tsp crushed red pepper flakes
• 1 cup (4 oz) 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.

Yields: 8 servings

You can use diced tomatoes in place of sun-dried tomatoes