Chicken and Pasta With Vegetables

Ingredients

• 1 pound asparagus fresh
• 1 pound chicken breast tenders 
• 16 oz farfalle pasta (bow-tie pasta)
• 0.3 cup green onions chopped ( 2 onions)
• 2 tablespoons olive oil 
• 1 oz parmesan cheese shredded
• 0.5 teaspoon pepper freshly ground
• 1 medium size bell pepper red cut into thin strips
• 1 teaspoon salt 
• 10 oz sun-dried tomato pesto 

Equipment

• frying pan

Directions

1. Prepare farfalle according to package directions.
2. Cut chicken tenders into bite-size pieces, and sprinkle with salt and freshly ground pepper. Saut chicken in 2 Tbsp. hot oil in a large skillet over medium-high heat 6 to 7 minutes or until done.
3. Meanwhile, snap off and discard tough ends of asparagus.
4. Cut asparagus into 2-inch pieces.
5. Saut onions in 2 Tbsp. hot oil in a large skillet over medium heat 1 to 2 minutes or until softened. Increase heat to medium-high, add asparagus and bell pepper, and saut 5 to 6 minutes.
6. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated.
7. Remove from heat; stir in pasta and chicken, and sprinkle with Parmesan cheese and, if desired, sliced black olives.
8. Serve immediately.