- 1 package (16 ounces) bow tie pasta
- 1 cup cut fresh asparagus (1-inch pieces)
- 1-1/4 cups sliced fresh mushrooms
- 1 medium sweet red pepper, sliced
- 1-1/2 teaspoons minced garlic
- 2 tablespoons olive oil
- 2 cups cubed cooked chicken
- 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
- 2 jars (3-1/2 ounces each) prepared pesto
- 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1 cup (4 ounces) shredded Parmesan cheese
- 2/3 cup pine nuts, toasted
- Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking
- Meanwhile, in a large skillet, saute the mushrooms, red pepper and garlic in oil until tender
- 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
