Tuscan Chicken Pasta

• 1 pound bow-tie pasta
• 1 bunch fresh asparagus, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 1/4 cups sliced fresh mushrooms
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 cooked rotisserie chicken, shredded
• 2 (14 ounce) cans artichoke hearts, drained
• 1/3 cup pesto, or to taste
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chicken broth, or as needed (optional)
• 1 cup shredded Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
2. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
3. Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.

pasta, fresh asparagus, olive oil, mushrooms, red bell pepper, garlic, rotisserie chicken, hearts, pesto, salt, red pepper, chicken broth, parmesan cheese

Taken from www.allrecipes.com/recipe/256754/tuscan-chicken-pasta/ (may not work)