Chicken and Pasta with Vegetables


This is a quick and easy Southern Living recipe. Add a green salad and bread, if you like. It’s really good!

Chicken and Pasta with Vegetables (4-6 servings)                    

*½ (16 oz.) preferred pasta

*1 lb. chicken breasts tenders

*1 tsp. salt

*½ tsp. freshly ground pepper

*4 tbsp. olive oil (divided)

*1 lb. fresh asparagus

*¼ cup chopped green onions (about  2 onions)

*1 medium size red bell pepper, cut into thin strips

*1 (10-oz.) jar sun-dried tomato pesto

*¼ cup (1 oz.) shredded Parmesan chees

*2 to 3 Tbsp. sliced ripe black olives (optional) 

  1. Prepare pasta according to package directions.

  2. Cut chicken tenders into bite-size pieces, and sprinkle with salt and freshly ground pepper. Sauté chicken in 2 Tbsp. hot oil in a large skillet over medium-high heat 6 to 7 minutes or until done.

  3. Meanwhile, snap off and discard tough ends of asparagus into 2-inch pieces.

  4. Sauté onions in 2 Tbsp. hot oil in a large skillet over medium heat 1 to 2 minutes, or until softened. Increase heat to medium-high; add asparagus and bell pepper and sauté 5 to 6 minutes.

  5. Stir in pesto.

  6. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in pasta and chicken and sprinkle with Parmesan cheese and, if desired, sliced black olives. Serve immediately.  


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