Chicken Pesto Pasta
Submitted by: Tulkoff
Pesto and colorful vegetables are the perfect ingredients for transforming bland pasta into a dinnertime treat.
1 lb rotini pasta
1 bunch of asparagus, chopped into 3″ pieces with tough ends removed
1 Tbsp olive oil
2 boneless, skinless chicken breasts
1 yellow bell pepper, cut into thin strips
1 pint of cherry tomatoes, halved
salt and pepper to taste
3/4 cup Tulkoff Pesto Genovese
In a large pot, bring salted water to a boil Once boiling, add the pasta. Halfway through the cooking time, add the chopped asparagus. Cook until the pasta is al dente.
Meanwhile, heat oil in a large skillet. Cook chicken until golden and no longer pink in the middle, about 3-4 minutes per side.
Drain pasta and asparagus with a colander. Cut chicken into strips. In a large bowl, combine pasta, asparagus, chicken, bell pepper, and tomatoes. Toss with the pesto. Season with salt and pepper to taste and serve.