Chicken and Asparagus
Bowtie Pasta with Basil Pesto
This recipe is excellent. This is the type of dish you would expect to get if you were dining out. The recipe can be made in 30 minutes and is best eaten immediately. Share it with four good friends that enjoy pasta, along with a salad, warm French bread, cottage cheese, and cubed cantaloupe. Of course you know the dish will be green with all of the basil pesto, so color coordinate the rest of the meal. Assemble everything you need ahead of time as this dish will go together fast. Have your table set, other dishes prepared, and hungry people waiting. Enjoy!
8-oz. Bowtie Pasta (Barilla Farfalle)
1 tablespoon olive oil or Wesson Canola Oil
2 cups chicken breast meat, diced in 1-inch pieces
1 pound asparagus, cut in 2-inch pieces (remove tough ends by putting the tip of the stalk on the counter and bending the end toward the tip until it breaks. The break will occur between the tender and tough parts of the stalk. Toss out the tough ends and use tender spears)
8-oz. jar Bertolli Traditional Basil Pesto with extra virgin olive oil
1/3 cup onions, diced
2.25-oz. can sliced black (ripe) olives, drained
3 tablespoons shredded Romano cheese
1 cup cherry tomatoes, halved
You will be cooking the bowtie pasta, chicken, and asparagus all at the same time, but in different pans. Cook the bowtie pasta "al dente" according to package directions (11 to 12 minutes). Drain and keep hot. Fry chicken pieces in a large frying pan in oil over moderate heat under no pink remains (10 minutes). Add to pasta and keep hot. Cook asparagus in boiling water until crisp tender (3 to 5 minutes). Drain and keep hot. Quickly stir pesto sauce into pasta, then add the onions, black olives, and Romano cheese. Stir in the tomatoes and asparagus last. Serve immediately with additional Romano cheese. Makes 4 servings.