Name: Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Uncooked angel hair pasta - 10 ounces; Olive oil - 2 teaspoons; Skinless, boneless chicken breast halves, cut into strips - 2; Sun-dried tomatoes packed in oil, drained and chopped (reserve oil) - 1 (6 ounce) jar; Fresh asparagus, trimmed - ½ pound; Yellow bell pepper, cut into strips - 1; Red bell pepper, cut into strips - 1; Prepared pesto - 1 cup; Grated Parmesan cheese - ½ cup; Crushed red pepper flakes, or to taste (Optional) - 1 pinch; Grated Parmesan cheese - 2 teaspoons

Ingredients for - Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

1. Uncooked angel hair pasta 10 ounces

2. Olive oil 2 teaspoons

3. Skinless, boneless chicken breast halves, cut into strips 2

4. Sun-dried tomatoes packed in oil, drained and chopped (reserve oil) 1 (6 ounce) jar

5. Fresh asparagus, trimmed ½ pound

6. Yellow bell pepper, cut into strips 1

7. Red bell pepper, cut into strips 1

8. Prepared pesto 1 cup

9. Grated Parmesan cheese ½ cup

10. Crushed red pepper flakes, or to taste (Optional) 1 pinch

11. Grated Parmesan cheese 2 teaspoons

How to cook deliciously - Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

1 . Stage

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 . Stage

Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.

3 . Stage

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.

4 . Stage

Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.