Pesto Chicken Pasta
Recipe courtesy of Michigan Asparagus Advisory Board.
8 ounces uncooked farfalle (bow tie) pasta
2 cups cut-up fresh or frozen 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 grated Romano cheese
- 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.
Makes 6 servings.
Note: 1 (14.5-ounce) can 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 combining with cooked pasta.
Recipe and photograph courtesy of Michigan Asparagus Advisory Board.