Even though it’s summer…sometimes, I still want a pasta supper. That being said, I don’t want a complicated one or a heavy one (or one I have to slave over in a hot kitchen)…so this one is perfect. In fact, I ate it cold out of the fridge for lunch the next day, so this technically counts as a great pasta salad lunch option too. Even better. But the best part…this meal is pretty much about assembling ingredients…my favorite kind of cooking on busy nights.
1 pound of your favorite short cut pasta
Extra Virgin Olive Oil (EVOO0
Salt and Pepper
1 red onion, chopped
1 (7 ounce) jar of store bought pesto
1 pound cooked and shredded chicken breasts (click here to see how I get my cooked chicken)
1 (7-10 ounce) jar of sun dried tomatoes in oil, drained and chopped
8 to 10 asparagus stalks, chopped
Parmesan cheese to garnish
Drop your pasta in a pot of boiling water and cook to al dente (about 8 minutes).
Meanwhile, in a big skillet over medium-high heat, saute your chopped onion in a drizzle of EVOO and a pinch of salt and pepper. Let the onions cook about 5 minutes.
Next, stir in your pesto, cooked chicken, tomatoes, and asparagus. Drain your pasta and add hot pasta to your skillet. Stir to incorporate the pesto around all of the pasta and then serve.
Garnish with a little Parmesan cheese.
So simple, right? Take some help from the grocery store and pick up a few jars of good quality pesto and sun dried tomatoes and dinner is done. A light pasta dinner on a warm night…perfection.