Chicken Pesto Pasta

This recipe is quick and easy and looks like some fancy shmancy thing you would pay money for at a restaurant. Moderately healthy, I suppose, as well. I loved it and I'm not really a huge fan of pesto. You'll have to try it out!

1 pkg bow tie pasta (if they have wheat bow ties, it would be preferable)
1 cup cut fresh asparagus (1 inch pieces)
1 1/4 cup sliced fresh mushrooms
1 medium sweet red pepper, sliced
1 1/2 teaspoons minced garlic
2 tablespoons olive oil
2 cups cubed cooked chicken
1 jar sundried tomato pesto
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup (or just a sprinkling) shredded Parmesan cheese

1. Cook pasta, adding asparagus during last 3 minutes of cooking.
2. Meanwhile, in a large skillet, saute mushrooms, red pepper, and garlic in oil until tender. Reduce heat; stir in chicken, pesto, salt, and pepper flakes. Cook 2-3 min longer or until
heated through.
3. Drain pasta. Toss with chicken mix. Sprinkle with cheese.

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