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Chicken Pesto Pasta Recipe


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     Chicken Pesto Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   8 servings

1 - 16 oz bow tie pasta
1 cut cut fresh aspargus (1 inch peices)
1 1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
1 1/2 teaspoons minced garlic
2 Tablespoons olive oil
2 cups cubed cooked chicken
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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