Ingredients
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8 ounces whole-wheat penne
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1 pound fresh asparagus, trimmed and cut into 2-inch pieces
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3 cups shredded cooked chicken breast
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1 (7 ounce) container refrigerated basil pesto
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1 teaspoon salt
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¼ teaspoon ground pepper
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1 ounce Parmesan cheese, grated (about 1/4 cup)
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Small fresh basil leaves for garnish
Directions
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Cook pasta in a large pot according to package directions. Add asparagus to the pot during the final 2 minutes of cooking time. Drain, reserving 1/2 cup cooking water.
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Return the pasta mixture to the pot; stir in chicken, pesto, salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, to reach desired consistency. Transfer the mixture to a serving dish; sprinkle with Parmesan and garnish with basil, if desired. Serve immediately.
