Pesto Chicken Pasta With Asparagus - cooking recipe

Ingredients
    8 ounces uncooked farfalle pasta (bow tie)
    2 cups fresh asparagus, cut-up
    3 cups cooked chicken, cubed (12 ounces)
    1 cup cherry tomatoes, halved
    1/3 cup red onion, chopped
    1 (2 1/4 ounce) can sliced ripe olives, well drained
    3/4 cup prepared pesto sauce
    3 tablespoons romano cheese, grated
Preparation
    Cook pasta according to package directions, rinse and drain.
    Steam or microwave asparagus until tender crisp.
    Drain.
    Combine cooked pasta and asparagus in a large bowl.
    Stir in chicken, tomatoes, onion and olives.
    Gently toss with pesto sauce.
    Serve warm, garnished with cheese.
    Refrigerate leftovers.
    They make a great lunch.

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