A quick and simple pasta dinner is this chicken and asparagus dish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (16 ounce) package whole wheat rotini pasta
- 1 tablespoon olive oil, or to taste
- 4 (4 ounce) skinless, boneless chicken breasts, cut into bite-size pieces
- 1 bunch asparagus, cut into bite-sized pieces
- 1 (8 ounce) package sliced fresh mushrooms
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 (16 ounce) jar Alfredo sauce
- 4 tablespoons pesto
- salt to taste
- ⅓ cup shredded Cheddar cheese, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
- Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 540 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |