Saturday, May 5, 2012

Chicken Pesto Pasta

I love pasta dinners, and this one was a quick and easy weeknight dinner. It was really delicious, and really simple to make.

Chicken Pesto Pasta
(Recipe adapted from this one.)
  • 1 lb. of farfalle pasta
  • 1 jar of sundried tomatoes, drained (reserve 2 Tbsp. oil)
  • 1 bunch asparagus, ends trimmed and cut into thirds
  • 1 green bell pepper, cut into bite sized pieces
  • 2 boneless, skinless chicken breasts, cooked and cut into bite sized pieces
  • 1/2 cup pesto
  • freshly-grated  Parmesan
  1. Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions.
  2. In a large skillet, heat the reserved oil from the jar of sun-dried tomatoes over medium heat. When the oil is hot, add the asparagus and bell pepper and sprinkle salt & pepper. Cook for 3-4 minutes. Then add in the sun-dried tomatoes, and continue cooking for another 4-5 minutes, or until veggies are tender and remove from heat.
  3. When pasta is done, drain and add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined. Sprinkle with the cheese.

1 comment:

  1. This looks yummy! I'm going to make this soon.


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