Angel Hair Pasta with Asparagus and Peppers
10 ounces uncooked angel hair pasta
2 t. olive oil
2 skinless, boneless chicken breast halves, cut into strips
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
1/2 pound asparagus, trimmed
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup prepared pesto
1/2 cup grated Parmesan cheese
1 pinch crushed red pepper flakes (optional)
2 t. grated Parmesan cheese
Fill large pot with lightly salted water and bring to boil. Stir in angel hair pasta and return to full boil. Cook the pasta, stirring occasionally, until tender, 4-5 minutes. Drain well.
Heat olive oil in large skillet over medium heat; cook an stir chicken strips until lightly browned, about 5 minutes.
Pour reserved oil from sun-dried tomatoes into skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 c. Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese.