Ingredients

• (1) 8 ounce chicken breast
• 8 asparagus pencils
• 6 artichoke heart halves
• 2 ounces thin sliced garlic
• 3 ounces peas
• 3 ounces sliced sweet onion
• 3 ounces pesto basil sauce
• 3 ounces sliced fresh tomato
• 4 ounces penne pasta, cooked
• 2 ounces extra virgin olive oil
• 3 ounces Parmigiano Reggiano cheese, grated

Instructions

Chicken

Grill chicken, slice thinly and set aside.

Pasta

In a sauté pan, add 2 ounces of olive oil, onions and garlic. Sauté until tender. Add asparagus, artichokes, peas and pesto to sautéed garlic and onion. Add the sliced tomato and pasta. Toss all in a sauté pan for 3-5 minutes.

Finishing

Serve on a platter, top with grilled chicken and cheese.