1 (6-ounce) package Italian-style chicken breast strips (such as Louis Rich Carving Board)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Cut dried tomato halves into strips; place in a liquid measuring cup. Cover with boiling water; let stand 15 minutes or until soft. Drain, reserving 1/4 cup liquid; set aside.
Snap off tough ends of asparagus spears; remove scales with a vegetable peeler, if desired. Cut asparagus into 2- inch pieces; set aside.
Cook pasta in boiling water 10 minutes, omitting salt and fat. Add asparagus to boiling pasta; boil 2 minutes or until pasta and asparagus are tender. Drain and rinse under cold water until cool; drain again.
Combine pasta, dried tomato strips, reserved tomato liquid, asparagus, pesto, and remaining 3 ingredients in a large bowl; toss well. Chill.
Oxmoor House Healthy Eating Collection
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