Italian Recipe ✓ Tuscan Chicken Pasta

A wonderfully fragrant meal that we've served at a dinner party and it was enjoyed by all.

Ingredients

• 1 pound bow-tie pasta
• 1 bunch fresh asparagus, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 ¼ cups sliced fresh mushrooms
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 cooked rotisserie chicken, shredded
• 2 (14 ounce) cans artichoke hearts, drained
• ⅓ cup pesto, or to taste
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 2 tablespoons chicken broth, or as needed
• 1 cup shredded Parmesan cheese

Cooking Directions

1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
2. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
3. Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.

Nutrition Facts

• calories563
• carbohydrateContent52.6 g
• cholesterolContent77.3 mg
• fatContent22.9 g
• fiberContent6 g
• proteinContent37.8 g
• saturatedFatContent6.7 g
• sodiumContent963.6 mg
• sugarContent3.8 g