1/3
cup refrigerated basil pesto (from 7-oz container)
2
cups shredded cooked chicken
1/4
teaspoon salt
1/3
cup shredded Parmesan cheese
1
small tomato, chopped (1/2 cup)
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Steps
1
To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
2
Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
3
Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
4
Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.
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