Ingredients
1/3
cup pine nuts
10
uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
1
bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
1
jar (15 oz) Alfredo pasta sauce
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)
Preparation
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.
Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
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.
