This one is a light and simple springtime meal. It only uses FOUR ingredients! How awesome is that!?
Here’s how you do it:
Asparagus Pesto Pasta
pound of chicken breasts, cut into inch long strips
pound of any short cut pasta (or 1/2 a pound, depending how many leftovers you want)
about 1/2 a bundle of asparagus, cut into inch long strips
salt and pepper to taste
jar of delicious pesto sauce
Cook the pasta according to the directions. My favorites to use are penne and rotini, but any short pasta will do. Once pasta is in the water, you can start the rest of the meal.
Salt and pepper the chicken and add to an oiled and preheated pan. Let the chicken cook, making sure it browns on both sides. Add the asparagus and cook, covered, for about another 5 minutes or so. Check that the chicken is fully cooked through.
When pasta is done, drain but don’t rinse. Put the pasta back in the empty pot. Pour in the chicken/asparagus mixture and add the pesto. I eyeball it, meaning I add more until it looks good to me. You might want more or less pesto, its up to you! Toss the ingredients together until everything is coated. Heat another minute or two to be sure that the pesto is warmed up if you like.
Serve in a bowl with a sprinkle of parmigiana. Yum!