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Chicken Pesto Pasta

Chicken Pesto Pasta
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
8 ServingsPrep/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 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
© Taste of Home 2013

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Chicken Pesto Pasta (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013