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Grill chicken, slice thinly and set aside.
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.
Serve on a platter, top with grilled chicken and cheese.