Ingredients
1 package (16 ounces) bow tie pasta1 cup cut fresh asparagus (1-inch pieces)1-1/4 cups sliced fresh mushrooms1 medium sweet red pepper, sliced2 tablespoons olive oil1-1/2 teaspoons minced garlic2 cups cubed cooked chicken1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered2 jars (3-1/2 ounces each) prepared pesto1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped1 teaspoon salt1/8 teaspoon crushed red pepper flakes1 cup shredded Parmesan cheese2/3 cup pine nuts, toasted
Preparation
Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.
