Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers


  • 2 teaspoons grated Parmesan cheese
  • 1 pinch crushed red pepper flakes, or to taste (optional)
  • ½ cup grated Parmesan cheese
  • 1 cup prepared pesto
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • ½ pound fresh asparagus, trimmed
  • + 4 more ingredients
    • 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
    • 2 skinless, boneless chicken breast halves, cut into strips
    • 2 teaspoons olive oil
    • 10 ounces uncooked angel hair pasta

1. 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. 2. Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly...

View full recipe at SpringPad


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