Chicken Pesto Pasta Recipe

5 3 7
Chicken Pesto Pasta Recipe
Chicken Pesto Pasta Recipe photo by Taste of Home
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Chicken Pesto Pasta Recipe

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5 3 7
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
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 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.
Originally published as Chicken Pesto Pasta in Simple & Delicious May/June 2008, p61

Nutritional Facts

1-1/2 cups: 620 calories, 31g fat (8g saturated fat), 47mg cholesterol, 893mg sodium, 56g carbohydrate (3g sugars, 5g fiber), 32g protein.

  • 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
  1. Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
  2. 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.
  3. Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts. Yield: 8 servings.
Originally published as Chicken Pesto Pasta in Simple & Delicious May/June 2008, p61

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Reviews forChicken Pesto Pasta

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mythyagain@yahoo.com User ID: 1202636 234964
Reviewed Oct. 14, 2015

"This is sooo yummy! I used my home-made garlic pesto in place of the jar of store bought and I substituted broccoli for asparagus. I loved it. Very filling."

MY REVIEW
nonazmom User ID: 2928587 221372
Reviewed Feb. 25, 2015

"Made this for my family and they loved it. will definitely make this again"

MY REVIEW
BethanyJoy User ID: 3890029 143402
Reviewed Jun. 1, 2009

"My husband doesn't like sun-dried tomatoes, so we substitute it with a can of diced tomatoes. Cost less and gives a very similar taste! This meal is so delicious and easy. One of our favorites!"

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