How to Make Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers - A Step-by-Step Guide

Welcome to this vibrant and delicious recipe for Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers. This dish is a feast for the eyes and the taste buds, combining tender chicken with a bright and flavorful pesto, as well as a variety of colorful vegetables. It’s the perfect way to elevate your weeknight dinner or impress guests at a dinner party.

One of the things that makes this recipe so special is the homemade pesto. Made with fresh basil, pine nuts, garlic, Par...

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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 pesto
  • ½ cup grated Parmesan cheese
  • 1 pinch crushed red pepper flakes, or to taste (Optional)
  • 2 teaspoons grated Parmesan cheese

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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 pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
  • Nutrition

    761 cal.

    • Total Fat: 43g
    • Saturated Fat: 11g
    • Cholesterol: 63mg
    • Sodium: 932mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 9g
    • Total Sugars: 4g
    • Protein: 39g
    • Vitamin C: 144mg
    • Calcium: 608mg
    • Iron: 7mg
    • Potassium: 1339mg