California Pasta Toss

The idea behind this recipe is simplicity. This dish can be put together from start to finish in less than 30 minutes and tastes great with fresh basil, extra virgin olive oil and vegetables including dried tomatoes and freshly grated Asiago cheese.

Ingredients

• 3/4 lb. whole wheat spaghetti
• 1/2 lb. chicken, cubed and cooked
• 1 lb. asparagus spears, trimmed
• 1 14 oz. can artichoke hearts in water, chopped
• 2 tbsp. sun dried tomatoes, minced
• 1/2 c. water
• freshly grated Asiago (is an Italian cheese that according to the different aging can assume different textures)
• pepper flakes and fresh basil.

White Wine & Sun Dried Tomato Pesto

• 1 large bunch basil leaves
• 10 sun dried tomatoes
• 1/2 c. white wine
• 1 tbsp. Butter Light
• 1/2 cup chicken broth
• 1/4 cup parmesan cheese
• 1/2 cup low fat ricotta cheese
• 2 tbsp. olive oil
• Salt and pepper

Method

1. Prepare pesto sauce, blend all ingredients until well incorporated. Set aside. Cook spaghetti according to the directions. Cook the cubed chicken until no longer pink. Add to the chicken, the artichokes, asparagus, sundried tomatoes, and pesto.
2. Cook approximately 5 minutes or until the asparagus is tender.
3. Top the pasta with the chicken/pesto blend. Top with the Asiago cheese , red pepper flakes, basil and ENJOY!

(Source:joelens.blogspot.com)