Chicken With Pesto Asparagus And Tomatoes Recipes

COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS

Steps:

• 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.

PESTO BAKED CHICKEN WITH FRESH ASPARAGUS

Steps:

• Preheat the oven to 400°F Line a rimmed baking sheet with aluminum foil.
• Slice boneless skinless chicken breasts in to ½-inch wide pieces. Place on an aluminum foil-covered baking sheet. Brush each piece with pesto and sprinkle Italian breadcrumbs over the top. Mist with olive oil cooking spray.
• Break off the tough ends of the asparagus, and lay the stalks out on a second baking sheet. Mist with olive oil cooking spray, and sprinkle with salt and pepper to taste.
• Place both baking sheets in the oven at the same time, with the chicken on the middle rack and the asparagus on the upper rack. Bake for 15-20 minutes, until the chicken is cooked through and the asparagus is tender but still crisp.
• This dish was created by Walmart Mom, Tara Kuczykowski.

PESTO CHICKEN PASTA WITH ASPARAGUS

Steps:

• Cook pasta according to package directions, rinse and drain.
• Steam or microwave asparagus until tender crisp.
• Drain.
• Combine cooked pasta and asparagus in a large bowl.
• Stir in chicken, tomatoes, onion and olives.
• Gently toss with pesto sauce.
• Serve warm, garnished with cheese.
• Refrigerate leftovers.
• They make a great lunch.

CHICKEN WITH PESTO ASPARAGUS AND TOMATOES

Steps:

• Preheat oven to 400 degrees farhenheit (200 degrees celius).
• Fold the parchment paper in half, then open up.
• Cut the ends of the asparagus and lay them on one half of the parchment paper.
• Drizzle on oil and sprinkle with salt and pepper.
• Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
• Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
• Bake for 25-30 minutes or until internal temperature of chikcen reaches 165 degrees fahrenheit (75 degrees celcuis).
• Enjoy!