Photo: Lily Banse
Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers
11 ingredients
25 min + 15 min
4 servings
openrecipes
"Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold."
Estimated Nutrition (whole recipe, rough)
702
Calories
54g
Protein
27g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 ounces uncooked angel hair pasta
- 2 teaspoons olive oil
- 2 skinless, boneless chicken breast halves, cut into strips
- 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
- 1/2 pound fresh asparagus, trimmed
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup prepared pesto
- 1/2 cup grated Parmesan cheese
- 1 pinch crushed red pepper flakes, or to taste (optional)
- 2 teaspoons grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes