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.
