Name: Pesto Pasta with Chicken, Asparagus & Arugula
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2-3 servings
Ingredients: 1 lb. pasta of your choice (I used campanelle); 1 jar of sundried tomatoes, drained (reserve 2 Tbsp. oil); 1 bunch asparagus, ends trimmed and cut into 2″ pieces; 2-3 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces; 1/2 cup basil pesto, homemade or storebought; 2-3 cups baby arugula; freshly-grated or shaved Parmesan