Tuscan Chicken Pasta - cooking recipe

Ingredients

1 pound bow-tie pasta
1 bunch fresh asparagus, cut into 1-inch pieces
2 tablespoons olive oil
1 1/4 cups sliced fresh mushrooms
1 red bell pepper, sliced
2 cloves garlic, minced
1 cooked rotisserie chicken, shredded
2 (14 ounce) cans artichoke hearts, drained
1/3 cup pesto, or to taste
1 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons chicken broth, or as needed (optional)
1 cup shredded Parmesan cheese

Preparation

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.