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Chicken Pesto Pasta with Asparagus
“This healthy chicken pesto pasta is easy to make thanks to convenience ingredients like rotisserie chicken and store-bought pesto. The addition of fresh asparagus—which is cooked in the same pot as the pasta—brightens up the look and the flavors of this family-friendly and easy one-pot dinner. Fresh basil, if you have it on hand, is a nice finishing touch.”
8 ounces whole-wheat penne
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cups shredded cooked chicken breast
1 (7 ounce) container refrigerated basil pesto
1 teaspoon salt
¼ teaspoon ground pepper
1 ounce Parmesan cheese, grated (about ¼ cup)
Small fresh basil leaves for garnish
1Cook pasta in a large pot according to package directions. Add asparagus to the pot during the final 2 minutes of cooking time. Drain, reserving ½ cup cooking water.
2Return the pasta mixture to the pot; stir in chicken, pesto, salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, to reach desired consistency. Transfer the mixture to a serving dish; sprinkle with Parmesan and garnish with basil, if desired. Serve immediately.