1 package (16 ounces) bow tie pasta
1 cup fresh cut asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper
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) 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
      

-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.

Yield: 8 servings

S & D May/Jun 2009 p. 61