It’s distinctive and flavorful, simple to prepare, and has a gourmet appearance. Excellent to serve to guests. Both hot and cold leftovers are delicious.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 10 ounces uncooked angel hair pasta
- 2 teaspoons olive oil
- 2 skinless, boneless chicken breast halves, cut into strips
- 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
- ½ pound fresh asparagus, trimmed
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup prepared pesto
- ½ cup grated Parmesan cheese
- 1 pinch crushed red pepper flakes, or to taste (Optional)
- 2 teaspoons grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
- Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
- Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
Nutrition Facts
| Calories | 761 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 9 g |
| Protein | 39 g |
| Saturated Fat | 11 g |
| Sodium | 932 mg |
| Sugars | 4 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I know this was rated high but we thought it was just ok. I used tortellini instead of angel hair per request of my husband. I think it worked well except made it a heavier dish. I liked the combo of ingredients in it.
This recipe is truly restaurant quality! I made as written except I added in some chicken stock to thin it out a little. Outstanding!!!
This is an amazing dish with so much flavor! Thank you!
very expensive recipe followed it to the letter… not a very good return on flavor. was hoping for better. also the recipe needs to state how much chicken per pound you should use.
Fantastic! This is one of very few recipes where substitutions aren’t necessary.
Great flavor, but it was too oily for my taste. Next time, I will add the pesto ingredients, minus the oil. Or, as someone else suggested, use sundried tomatoes not packed in oil. And, because I love asparagus, I will add more. Thanks for posting a great recipe
It looks absolutely delicious, I added garlic and onions. I can’t wait to taste this with my family tonight!
I was concerned the pesto would be overpowering, but it was just perfect. Nice light tasting meal for a summer evening (not necessarily healthy with oil). Super quick to prepare for an amazing meal.
Always a hit!!!
I made this for my family and friends this evening. It was a huge (and I do mean huge!) hit! I wouldn’t change a thing about the recipe. However, next time, I’ll double it so we have leftovers. By the way, you can adjust any of the ingredients to suit your personal preferences.
Tasty!
I wanted this a bit lighter and saucier so I only used about half a cup of pesto, and added a cup of chicken broth. Thickened a bit with Wondra. It was a little too oily so I need to watch that next time.
I par cooked the asparagus in a microwave steamer and I added the cheese at the end on individual plates. It was really good, I’ll make it again for sure.
This is a very flavorful dish. Everyone loved it. I added chopped mushrooms and chopped garlic which really added to it. I think you could add zucchini or spinach also. I love lots of veggies! It is delicious.
Delicious and easy
So good! I even made it for breakfast the next morning! Lol.
Turned out great made exactly as directed. Only thing I didn’t Do by looking at the other pictures is toss the noodles with the rest. Was still great!
This was great, quick and easy. I used farfalle noodles as it’s easier for my kids to eat. I used twice as much asparagus, an 8.5oz jar of sun-dried tomatoes (which were almost impossible to find), and red and green peppers since I didn’t have yellow. I did put some salt and pepper on the chicken – my husband said it could’ve used more seasoning on chicken and suggested I marinade it in the pesto or a sun-dried tomato pesto next time. The kids loved it so I’d definitely make it again. Oh and I added some halved cherry tomatoes I’d gotten from a friend the morning I was making this and figured why not! They were a great addition
This was excellent. I was a little nervous that the chicken wouldn’t have much flavor but I followed the recipe and it came out beautifully. It’s going on our regular menu. Thanks!!
I have made this dish several times with variations of the sun dried tomatoes with sundried tomato pesto if that’s the only option at the grocer. It always turns out great! It’s good hot or cold, or even without chicken if you’re a vegetarian. It is a regular menu item in my kitchen.
I made this without chicken, and it was delicious!