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Fill A Large Pot With Lightly Salted Water And Bring To A Boil. Stir In The Angel Hair Pasta And Return To A Boil. Cook The Pasta, Stirring Occasionally, Until Tender, 4 To 5 Minutes. Drain Well. Heat Olive Oil In A Large Skillet Over Medium Heat; Cook And Stir Chicken Strips Until Lightly Browned, About 5 Minutes. Pour Reserved Oil From Sun-Dried Tomatoes Into The Skillet; Cook And Stir Asparagus In The Oil Until Slightly Softened, About 2 Minutes. Add Yellow And Red Bell Pepper Strips; Cook And Stir An Additional 2 Minutes. Lightly Toss The Chopped Sun-Dried Tomatoes And Cooked Pasta Into The Skillet With Chicken And Vegetables; Stir In Pesto Sauce And 1/2 Cup Parmesan Cheese. Sprinkle With Crushed Red Pepper Flakes And 2 Teaspoons Of Parmesan Cheese To Serve.
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