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

1. Cook pasta according to package directions; rinse and drain.
2. Steam or microwave asparagus until tender crisp. Drain.
3. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce.
4. Serve warm, garnished with cheese.
5. 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