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Pesto Pasta with Sun Dried Tomatoes and Asparagus
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Chicken Pesto Fettuccine
Serves 6
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Ingredients:
| 1 package fettuccine pasta, (16 oz.)cooked according to package directions, reserving 1/2 cup pasta water |
| 1 tablespoon olive oil |
| 2 boneless skinless chicken breasts, cut into bite-size pieces |
| 1/2 cup pine nuts, lightly toasted, for topping |
| 2 cloves garlic, minced |
| 1/4 teaspoon crushed red pepper flakes, more to taste |
| 1/2 cup oil-packed sun-dried tomatoes, drained and cut into strips |
| 1/2 cup pesto sauce, or more, to taste |
| Freshly shredded Parmesan cheese, for topping |
| Sea salt |
| Fresh ground pepper |
Directions:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup pasta cooking liquid.
- While pasta is cooking, heat olive oil in a large skillet over medium heat; add chicken, sprinkle with salt and pepper and sauté until lightly browned and cooked through, about 5 minutes. Stir in garlic and red pepper flakes and cook about 2 minutes more; add in sun dried tomatoes.
- Turn off heat and add the hot cooked fettuccine, pesto sauce, and reserved pasta cooking liquid to the pan; toss to coat evenly. Season to taste with sea salt and freshly ground pepper and serve in pasta bowls topped with freshly shredded Parmesan cheese and toasted pine nuts, if using.
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