Pesto Chicken and Asparagus Pea Pasta
Yield 6 servings
Prep time
10 MinCook time
15 MinTotal time
25 MinIngredients
Main Day Prep Items / Reused Components
Instructions
- Bring water to boil over high heat in a large pot. Add salt when it’s boiling and add the pasta. Start a timer for the time on the package instructions.
- While cooking, sliced the asparagus into fourths, after removing the bottoms.
- Chunk or slice the chicken and heat it up in the microwave. When about 4 minutes are left on the pasta, add the sliced asparagus and frozen peas to the pasta. Finish cooking and then drain.
- Add everything back to the pot and add the sun dried tomatoes, Arugula Pesto, chunked chicken, black pepper, red pepper, and most of the parmesan cheese.
- Serve with Green onions, the rest of the parmesan, and top with black pepper.
Notes
Components to Save:
None
Nutrition Facts
Calories
588Fat
18 gSat. Fat
4 gCarbs
69 gFiber
8 gNet carbs
62 gSugar
6 gProtein
38 gSodium
531 mgCholesterol
59 mg