How To Make Pesto Pasta with Chicken, Asparagus & Arugula
This pesto pasta recipe has simple & rustic ingredients, especially with the sun-dried tomatoes, but it makes for a truly tasty meal with complex flavors.
- 1jarsundried tomatoes,drained, reserve 2 tbsp oil
- 1bunchasparagus,ends trimmed and cut into 2-inch pieces
- 3chicken breasts,boneless, skinless, cooked and cut into bite-sized pieces
- ½cupbasil pesto,(homemade or store bought)
- 3cupsbaby arugula
- parmesan,freshly-grated or shaved
Bring a large pot three-fourths full of generously-salted water to a boil. Then add the pasta, and cook until al dente, according to package directions.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil from the jar of sundried tomatoes over medium heat.
When the oil is shimmering, add the asparagus and sprinkle with freshly-ground black pepper. Cook for 2 minutes. Then add in the (now drained) sundried tomatoes, and continue cooking for another 4 to 5 minutes, or until asparagus are done. Remove from heat.
When pasta is done, drain the excess water from the pot. Then add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined. Sprinkle with shaved or grated Parmesan.
Either serve warm, or refrigerate and serve cold.
- Calories: 1029.48kcal
- Fat: 32.79g
- Saturated Fat: 7.00g
- Trans Fat: 0.18g
- Monounsaturated Fat: 6.91g
- Polyunsaturated Fat: 4.33g
- Carbohydrates: 120.01g
- Fiber: 7.38g
- Sugar: 5.84g
- Protein: 60.19g
- Cholesterol: 114.93mg
- Sodium: 576.98mg
- Calcium: 156.05mg
- Potassium: 919.93mg
- Iron: 6.17mg
- Vitamin A: 78.68µg
- Vitamin C: 5.49mg
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