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.
- 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 (30%)Carbohydrates 66g (22%)Protein 38g (76%)Fat 19g (29%)Saturated Fat 3g (19%)Cholesterol 75mg (25%)Sodium 525mg (23%)Potassium 798mg (23%)Fiber 5g (21%)Sugar 6g (7%)Vitamin A 1620IU (32%)Vitamin C 15.3mg (19%)Calcium 112mg (11%)Iron 3.6mg (20%)