RecipesRECIPES

Chicken Pasta Toss with Asparagus & Sun-Dried Tomatoes

Prep Time: 10 minutes / Cook Time: 30 minutes / Yields: 4 servings

California Sun Dry

Ingredients

2 (14 oz ) cans low sodium chicken broth
12 oz skinless chicken breasts, diced
8 oz uncooked rotini pasta
1 (9oz) package asparagus, cut into 1” pieces
½ cup Sun-Dried Tomato Pesto
½ cup Julienne Cut Sun-Dried Tomatoes, drained, (oil reserved)
2 tbsp fresh lemon juice
½ cup toasted pine nuts
Ground black pepper to taste

Instructions

Step 1
Heat ¼ to ½ cup reserved oil in a deep skillet. Add diced chicken in one layer. Sauté until just browned, drain.

Step 2
Bring broth to boil and add pasta. Cook 2 minutes less than directions. Add asparagus to broth, stir, bring to boil and cook for 2 minutes.

Step 3
Toast pine nuts in a small skillet over low heat until just light brown. Remove from pan and cool.

Step 4
Drain pasta mixture and pour in a large bowl. Add chicken, sun-dried tomato pesto, sun-dried tomatoes, lemon juice, pepper and pine nuts. Toss thoroughly to mix.

Step 5
Serve warm or chilled.

PRODUCT USED

Julienne Cut with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Pesto

Savor the flavor of traditional Basil Pesto Sauce enhanced with our delicious Sun-Dried Tomatoes.

California Sun Dry
California Sun Dry

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Recipes

Chicken Pasta Toss with Asparagus & Sun-Dried Tomatoes

Prep Time: 10 minutes / Cook Time: 30 minutes / Yields: 4 servings

California Sun Dry

Ingredients

2 (14 oz ) cans low sodium chicken broth
12 oz skinless chicken breasts, diced
8 oz uncooked rotini pasta
1 (9oz) package asparagus, cut into 1” pieces
½ cup Sun-Dried Tomato Pesto
½ cup Julienne Cut Sun-Dried Tomatoes, drained, (oil reserved)
2 tbsp fresh lemon juice
½ cup toasted pine nuts
Ground black pepper to taste

Instructions

Step 1
Heat ¼ to ½ cup reserved oil in a deep skillet. Add diced chicken in one layer. Sauté until just browned, drain.

Step 2
Bring broth to boil and add pasta. Cook 2 minutes less than directions. Add asparagus to broth, stir, bring to boil and cook for 2 minutes.

Step 3
Toast pine nuts in a small skillet over low heat until just light brown. Remove from pan and cool.

Step 4
Drain pasta mixture and pour in a large bowl. Add chicken, sun-dried tomato pesto, sun-dried tomatoes, lemon juice, pepper and pine nuts. Toss thoroughly to mix.

Step 5
Serve warm or chilled.

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