Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers Recipe

Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta stirring occasionally until tender 4 to 5 minutes. Drain well.

Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned about 5 minutes.

Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.

Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.