Pesto Pasta with Chicken, Asparagus and Sun Dried Tomatoes
Ingredients
- 1 16 ounce package bow tie pasta
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 2 boneless skinless chicken breasts cut into bite-size pieces
- 1 teaspoon crushed red pepper flakes to taste
- ⅓ cup oil-packed sun-dried tomatoes drained and cut into strips
- ½ cup pesto sauce
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Notes
Use any of your favorite pasta
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