Chicken and Pasta With Vegetables

This is a quick and easy chicken pasta dish that's perfect for those busy weeknights. Serve with a light green salad for the ultimate meal.


Makes 4 to 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 18 Minutes


1/2 (16-oz.) package farfalle (bow-tie pasta)
1 pound chicken breast tenders
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 pound fresh asparagus
1/4 cup chopped green onions (about 2 onions)
2 tablespoons olive oil
1 medium-size red bell pepper, cut into thin strips
1 (10-oz.) jar sun-dried tomato pesto
1/4 cup (1 oz.) shredded Parmesan cheese
2 to 3 Tbsp. sliced ripe black olives (optional)


1. Prepare farfalle according to package directions.

2. Cut chicken tenders into bite-size pieces, and sprinkle with salt and freshly ground pepper. Sauté chicken in 2 Tbsp. hot oil in a large skillet over medium-high heat 6 to 7 minutes or until done.

3. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.

4. Sauté onions in 2 Tbsp. hot oil in a large skillet over medium heat 1 to 2 minutes or until softened. Increase heat to medium-high, add asparagus and bell pepper, and sauté 5 to 6 minutes.

5. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in pasta and chicken, and sprinkle with Parmesan cheese and, if desired, sliced black olives. Serve immediately.

Susan Brown, Statesboro, Georgia,

Southern Living

April 2009
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