Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers

Name: Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
Total time: 40
Yield: 4
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

Recipe by Lucia D from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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10 ounces uncooked angel hair pasta
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2 teaspoons olive oil
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2 skinless, boneless chicken breast halves, cut into strips
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1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
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½ pound fresh asparagus, trimmed
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1 yellow bell pepper, cut into strips

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1 red bell pepper, cut into strips
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1 cup prepared pesto
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½ cup grated Parmesan cheese
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1 pinch crushed red pepper flakes, or to taste (Optional)
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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.