Quick and Easy Pasta with Asparagus & Grape Tomatoes
This recipe will dress two pounds of pasta.
1 rotisserie chicken
2 lb. pasta--any kind
2 tablespoons olive oil
4 cloves garlic, chopped
1 sweet onion, chopped
1 2.25 lb package asparagus
3 cups grape tomatoes
1 generous tablespoon capers
3 generous tablespoons jarred pesto sauce
1/2 teaspoon chili flakes
Set a large pot of water on the stove to boil for the noodles. Wash and snap off the tough ends of the asparagus and cut them into bite-sized pieces. When the water boils, blanch the asparagus for about 1 minute, remove from water and drain. Set aside. Reboil water and add the noodles.
Saute onions and garlic in 2 tablespoons olive oil until onions are wilted. Add the grape tomatoes and saute until tomatoes begin to wilt. Add 1 tablespoon capers and 3 tablespoons jarred pesto sauce.
When the noodles are done, drain and put into a large bowl. Add half of the tomato mixture, asparagus and chicken--or all if you're cooking 2 lbs. of noodles. Toss gently. Taste and adjust flavors, salt and pepper to taste.