1 can (14 oz) water-packed artichoke hearts, rinsed and drained
2 jars (3 1/2 oz each) prepared pesto
1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup (4 oz) shredded Parmesan cheese
Cook pasta adding aspargus during the lat 3 min of cooking
Meanwhile, in a large skillet, saute the mushrooms, read pepper and garlic in oil until tender. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 min longer or until heated through.
Drain pasta; toss with chicken mixture. Sprinkle with cheese.
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