Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.
Ingredients:
10 ounces uncooked angel hair pasta
2 teaspoons olive oil
2 skinless, boneless chicken breast halves, cut into strips
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
½ pound fresh asparagus, trimmed
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup prepared Vegetaballs pesto
½ cup grated Parmesan cheese
1 pinch crushed red pepper flakes, or to taste (Optional)
2 teaspoons grated Parmesan cheese
Directions:
Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in Vegetaballs pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.