Chicken Pasta w/ Sun Dried Tomatoes and Asaragus w/ Homemade Pesto

A simple week night meal that everyone will love!

Homemade Pesto:

• 3 cups fresh basil
• 1/2 cup pine nuts
• 1/2 cup Parmesan cheese, grated
• Juice of 1/2 lemon
• 4 garlic cloves
• 1/8 tsp red pepper flakes
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/2 teaspoon pepper

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast, boneless, skinless, cubed
• 1 lb asparagus, trimmed, cut into 1 inch pieces
• Salt and pepper to taste
• 1 lb rotini pasta, cooked
• 1 (3 oz) bag sun dried tomatoes, julienne cut
• 1/2 cup Parmesan cheese, grated

Instructions:

1. For the pesto: In a food processor blend basil, pine nuts, Parmesan cheese, lemon juice, garlic and red pepper. Slowly pour in oil while mixing, then add salt and pepper. Scrape the sides and pulse a couple more times to make sure everything is well blended. Cover and set aside.
2. In a large skillet heat oil over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally. Then add in asparagus and cook for an additional 3-4 minutes or until chicken is cooked through and asparagus is tender.
3. In a large bowl gently combine pasta, chicken, asparagus, sun dried tomatoes, Parmesan cheese and homemade pesto until fully combined.
4. Serve and garnish with extra Parmesan cheese and fresh basil strips, optional.
5. Enjoy!!