Pesto Pasta with Chicken, Asparagus, and Peas
This pesto pasta with chicken, asparagus and peas is like spring in a bowl. Make it with homemade pesto or store bought.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 lb penne pasta or pasta of your choice
- 1 bunch asparagus sliced thin on the diagonal
- 1 cup frozen peas
- 1 cup prepared pesto
- 1.5 lb boneless, skinless chicken breasts
- parmesan cheese for serving; optional
On a grill (preferred), grill pan or skillet, cook chicken breasts until done. Set aside to cool; slice in thin strips.
In a large pasta pot, boil water, salting generously. When water boils, add pasta, setting a timer for the pasta cooking time (according to box instructions).
During the last two minutes of the cooking time, add the asparagus and frozen peas. When pasta is al dente and peas/asparagus are tender, drain into a strainer. Add to a large bowl and toss with pesto and chicken.
If desired, top with freshly shaved parmesan cheese.
Calories: 604kcal | Carbohydrates: 66g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 525mg | Potassium: 798mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1620IU | Vitamin C: 15.3mg | Calcium: 112mg | Iron: 3.6mg