Chicken Pesto Pasta

• 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
• 2 tablespoons olive oil
• 1-1/2 teaspoons minced garlic
• 2 cups cubed cooked chicken
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 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 shredded Parmesan cheese
• 2/3 cup pine nuts, toasted

1. Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
2. Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
3. Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

pasta, fresh asparagus, mushrooms, sweet red pepper, olive oil, garlic, chicken, water, pesto, tomatoes, salt, red pepper, parmesan cheese, pine nuts

Taken from www.tasteofhome.com/recipes/chicken-pesto-pasta/ (may not work)