Pasta and Pasta Sauce Recipes
Pesto Chicken Pasta
This one-dish Pesto Chicken Pasta makes dinnertime easy.
Yield: 6 servings
Ingredients
- 8 ounces uncooked farfalle (bow tie) pasta
- 2 cups cut-up fresh or frozen Michigan asparagus*
- 3 cups (12 ounces) cubed, cooked chicken
- 1 cup halved cherry tomatoes
- 1/3 cup chopped red onion
- 1 (2.25 ounce) can sliced ripe olives, well drained
- 3/4 cup prepared pesto sauce
- 3 tablespoons freshly shredded or grated Romano cheese
Instructions
- Cook pasta according to package directions; rinse and drain.
- Steam or microwave asparagus until tender crisp. Drain.
- Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce.
- Serve warm, garnished with cheese.
- Refrigerate leftovers; they make a great lunch.
Notes
* One (14.5 ounce) can Michigan asparagus cuts and tips, well drained, can be substituted for fresh or frozen asparagus in this recipe. Heat asparagus for 1 to 2 minutes in a microwave before combing with cooked pasta.
Attribution
Recipe and photo used with permission from: Michigan Asparagus Advisory Board