Tuscan Chicken Pasta

By Maria Watson

4.57 / 5

15min

27min

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1 pound bow-tie pasta
1 bunch fresh asparagus cut into 1-inch pieces
2 tablespoons olive oil
1 ¼ cups sliced fresh mushrooms
1 red bell pepper sliced
2 cloves garlic minced
1 cooked rotisserie chicken shredded
2 (14 ounce) cans artichoke hearts drained
⅓ cup pesto or to taste
1 teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons chicken broth or as needed
1 cup shredded Parmesan cheese