Lantern Pasta with Chicken and Asparagus

• 1 whole Precooked Chicken Breast
• 4 spears Asparagus
• 4 whole Garlic Stuffed Olives
• 1 can (14.5 Oz. Can) Whole Tomatoes
• 2 Tablespoons Olive Oil
• 3 cups Lantern Pasta
• 1/2 teaspoons Pre-made Pesto
• 1/2 teaspoons Salt, Or To Taste
• 1/2 teaspoons Chili Flakes, Divided
• 1 stick (1 Oz. Stick) White String Cheese, Sliced Into Coins

1. Put 8 cups of water on to boil and and salt well.
2. Heat the olive oil in a nonstick pan on medium heat.
3. Empty the tomatoes into the pan and mash with a spoon (or use your hands).
4. Slice the asparagus and the chicken on the bias and slice the olives.
5. When the water comes to a boil, add the pasta and cook for approximately 10 minutes or until al dente.
6. Meanwhile, add the chicken, asparagus, olives, half of the chili flakes and pesto to the pan with the tomatoes.
7. Salt to taste.
8. Simmer on medium low while pasta is cooking.
9. When the pasta is done, add it to the sauce and simmer for two more minutes.
10. Add the cheese, sprinkle with remaining chili flakes, toss and serve!

chicken, garlic, tomatoes, olive oil, pasta, premade pesto, salt, chili flakes, white string cheese

Taken from tastykitchen.com/recipes/main-courses/lantern-pasta-with-chicken-and-asparagus/ (may not work)