Chicken With Pesto Asparagus And Tomatoes Recipes

COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
• Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
• Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
• Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.

PESTO CHICKEN & ASPARAGUS

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

PESTO BAKED CHICKEN WITH FRESH ASPARAGUS

Steps:

• Preheat the oven to 400°F Line a rimmed baking sheet with aluminum foil.
• Slice boneless skinless chicken breasts in to ½-inch wide pieces. Place on an aluminum foil-covered baking sheet. Brush each piece with pesto and sprinkle Italian breadcrumbs over the top. Mist with olive oil cooking spray.
• Break off the tough ends of the asparagus, and lay the stalks out on a second baking sheet. Mist with olive oil cooking spray, and sprinkle with salt and pepper to taste.
• Place both baking sheets in the oven at the same time, with the chicken on the middle rack and the asparagus on the upper rack. Bake for 15-20 minutes, until the chicken is cooked through and the asparagus is tender but still crisp.
• This dish was created by Walmart Mom, Tara Kuczykowski.