Go Back
–+ servings
Print Recipe
5 from 1 vote

Pesto Pasta with Chicken, Asparagus & Arugula

Delicious, easy pasta dish with these ingredients plus sun-dried tomatoes and parmesan. You’ll love this Pesto Pasta With Chicken, Asparagus & Arugula recipe.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: 30 minute, chicken, pasta
Servings: 2 -3 servings

Ingredients

  • 1 lb. pasta of your choice (I used campanelle)
  • 1 jar of sundried tomatoes drained (reserve 2 Tbsp. oil)
  • 1 bunch asparagus ends trimmed and cut into 2″ pieces
  • 2-3 boneless skinless chicken breasts, cooked and cut into bite-sized pieces
  • 1/2 cup basil pesto homemade or storebought
  • 2-3 cups baby arugula
  • freshly-grated or shaved Parmesan

Instructions

  • Bring a large pot three-fourths full of generously-salted water to a boil. Then add the pasta, and cook until al dente, according to package directions.
  • Meanwhile, in a large skillet, heat 2 Tbsp. of the oil from the jar of sundried tomatoes (or you can use plain olive oil) over medium heat. When the oil is shimmering, add the asparagus and sprinkle with freshly-ground black pepper. Cook for 2 minutes. Then add in the (now drained) sundried tomatoes, and continue cooking for another 4-5 minutes, or until asparagus are done. Then remove from heat.
  • When pasta is done, drain the excess water from the pot. Then add in the asparagus/tomatoes, pesto, chicken, arugula, and pesto, and toss until well-combined. Sprinkle with shaved or grated Parmesan.
  • Either serve warm, or refrigerate and serve cold.

Notes

This would be even better with some toasted pine nuts thrown in.  Yum!