Ingredients
1 tablespoon of extra virgin olive oil
1 medium red bell pepper
1 medium yellow bell pepper
1 chopped yellow onion
200 grams of asparagus
2/3 cup cooked, shredded chicken
4 teaspoons of dried chopped tomatoes
3/4 cup spinach and basil pesto sauce
6 tablespoons of grated Parmesan cheese
1 pack of fettuccine
Directions
In a large pot, bring water and salt to a boil for the fettuccine.
In the meantime, cut the bell pepper and asparagus into thin strips of 2 to 3 centimeters.
In a large skillet, heat olive oil until hot and cook the peppers and asparagus over medium to high heat until softened, about 10 minutes. Transfer to a large bowl and add the chicken and sun-dried tomatoes. Season with 1/2 cup of pesto sauce, 2 tablespoons of Parmesan cheese, salt, and pepper.
When the water comes to a boil, cook the fettuccine in the boiling water until completely tender. Drain, return to the pot, and mix with the remaining pesto sauce, 2 tablespoons of Parmesan cheese, salt, and pepper.
Serve the fettuccine in a large dish and arrange the chicken and vegetable mixture on top.
Sprinkle the remaining 2 tablespoons of Parmesan cheese and serve immediately.