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