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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



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