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Chicken Pesto Pasta Recipe

Photo by: Taste of Home

100% would make again

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This is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!—Barbara Christensen of Arvada, Colorado

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8 Servings
Prep/Total Time: 25 min.

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 Crisco® Pure 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

Directions

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.

Nutrition Facts: 1-1/2 cups equals 620 calories, 31 g fat (8 g saturated fat), 47 mg cholesterol, 893 mg sodium, 56 g carbohydrate, 5 g fiber, 32 g protein.

Chicken Pesto Pasta published in Simple & Delicious May/June 2008, p61

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