Pesto Pasta with Chicken, Asparagus & Arugula

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  Pasta, Campanelle, White, Dry(454g)
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  Tomatoes, Sun-Dried, Packed In Oil(30g)
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  Asparagus
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  Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Basil Pesto, Prepared(120g)
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  Arugula(720g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot three-fourths full of generously-salted water to a boil over high heat, then add the campanelle pasta and cook 8–10 minutes until al dente according to package directions, stirring occasionally.
2. 2While the pasta cooks, heat 2 tablespoons of oil from the sun-dried tomatoes jar in a large skillet over medium heat until shimmering, about 1–2 minutes.
3. 3Add the asparagus to the skillet, sprinkle with freshly-ground black pepper, and cook 2–3 minutes over medium heat, stirring occasionally.
4. 4Drain the sun-dried tomatoes and add them to the skillet, then cook 4–5 minutes over medium heat until the asparagus is tender and lightly caramelized at the edges.
5. 5Drain the cooked pasta, then add it to the skillet with the asparagus and tomatoes along with the basil pesto, cooked chicken breast, and raw arugula; toss over medium heat for 1 minute until well-combined and arugula is slightly wilted.
6. 6Remove from heat, sprinkle with grated Parmesan, and divide evenly into 2 airtight containers while hot.
7. 7Refrigerate and serve cold, or reheat gently in a skillet over medium heat for 2–3 minutes until warmed through.