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Chicken Penne Pesto
1 box tri-colored penne pasta
1-1/2 cup fresh asparagus (1 inch pieces)
1 sweet red pepper sliced
1-1/2 cups Baby Bella Mushrooms sliced
1 can water packed artichoke hearts, rinsed drained and quartered
3 tablespoons Maine-ly Drizzle Organic Tuscan Herd Extra Virgin Olive Oil
1 tablespoon Maine-ly Drizzle Cayenne Fused Olive Oil
2 teaspoons minced garlic
3 cups shredded cooked chicken.
1 1/2 cups Pesto with Fresh Basil (or two jars pesto sauce)
1 jar oil packed sun dried tomatoes, drained and chopped
1/2 cup shredded Parmesan cheese
1 teaspoon sea salt
Directions:
Cook pasta to package instructions adding to cut asparagus the last 4 minutes of the preparation.
In large skillet sauté sweet red peppers and mushrooms, until tender, in 2 tablespoons of Maine-ly Drizzle Tuscan Herb olive oil and 1 tablespoon of Maine-ly Drizzle Cayenne fused olive oil. Add garlic and cook for another minute. Reduce heat add the chicken, artichokes, pesto, sun-dried tomatoes. Cook for 3 minutes until thoroughly heated.
Drain pasta and asparagus and toss with chicken mixture. Drizzle on remaining Maine-ly Drizzle Organic Tuscan Herb olive oil and sprinkle
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