Chicken Pasta Toss with Asparagus & Sun-Dried Tomatoes

 

2 (14 oz ) cans low sodium chicken broth

12 oz skinless chicken breasts, diced

8 oz uncooked rotini pasta

1 (9oz) package asparagus, cut into 1” pieces

½ C  CSD Pesto

½ C  CSD Tomatoes, Julienne Cut, drained, (oil reserved)

2 T   fresh lemon juice

½ C  toasted pine nuts

Ground black pepper to taste

 

Heat  ¼ to ½ cup reserved oil in deep skillet.  Add diced chicken in one layer.  

Saute’ until just browned, drain.

 

Bring broth to boil & add pasta.  Cook 2 minutes less than directions.  

Add asparagus to broth, stir, bring to boil & cook 2 minutes.

 

Toast pine nuts in small skillet over low heat until just light brown.  Remove from pan & cool.

 

Drain pasta mixture & pour in large bowl. Add chicken, CSD Pesto, CSD Tomatoes, lemon juice, pepper & pine nuts.  Toss thoroughly to mix.

 

Serve warm or chilled