Description
This vibrant, Mediterranean-inspired dish combines tender chicken, crisp asparagus, sweet bell peppers, and tangy sun-dried tomatoes, all brought together with a rich basil pesto sauce that clings perfectly to angel hair pasta. It delivers restaurant-quality flavor in just 30 minutes.
Ingredients
Scale
- 10 ounces uncooked angel hair pasta
- 2 teaspoons olive oil
- 2 skinless, boneless chicken breast halves (about 1 pound), cut into strips
- 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve the oil)
- ½ pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup prepared pesto (homemade or store-bought)
- ½ cup grated Parmesan cheese, plus 2 teaspoons for garnish
- 1 pinch crushed red pepper flakes, or to taste (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook according to package directions until al dente (usually 4-5 minutes). Drain pasta, reserving ½ cup of pasta water for later use. Set aside.
- While pasta is cooking, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add chicken strips and cook until no longer pink in the center, about 5-7 minutes. Season with salt and pepper to taste. Remove chicken to a plate and keep warm.
- In the same skillet, add 1 tablespoon of the reserved oil from the sun-dried tomatoes. Add asparagus and bell peppers. Sauté for 3-4 minutes until vegetables begin to soften but remain crisp-tender. Add the chopped sun-dried tomatoes and cook for an additional 1 minute.
- Return chicken to the skillet with vegetables. Add the cooked pasta and pesto to the skillet. Toss gently to coat everything evenly. If the mixture seems dry, add a splash of the reserved pasta water to create a silkier sauce. Stir in ½ cup Parmesan cheese until melted and incorporated. Season with crushed red pepper flakes if desired.
- Divide the dish among four plates. Garnish with additional 2 teaspoons of grated Parmesan and a sprinkle of crushed red pepper flakes if desired. Serve immediately while hot.
Notes
- For a gluten-free option, substitute the angel hair pasta with gluten-free pasta or zucchini noodles.
- Swap chicken for shrimp, tofu, or chickpeas for a vegetarian version.
- If using store-bought pesto, add a squeeze of fresh lemon juice to brighten the flavors.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 8
- Sodium: 580
- Fat: 32
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 48
- Fiber: 5
- Protein: 35
- Cholesterol: N/A