Unique and fresh easy to make and looks gourmet Great to serve for company Leftovers are great hot or cold
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta
stirring occasionally
until tender
4 to 5 minutes. Drain well.
Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned
about 5 minutes.
Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened
about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
