Chicken And Pasta With Vegetables

• 1/2 (16-oz.) package farfalle (bow-tie pasta)
• 1 pound chicken breast tenders
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 1 pound fresh asparagus
• 1/4 cup chopped green onions (about 2 onions)
• 2 tablespoons olive oil
• 1 medium-size red bell pepper, cut into thin strips
• 1 (10-oz.) jar sun-dried tomato pesto
• 1/4 cup (1 oz.) shredded Parmesan cheese
• 2 to 3 Tbsp. sliced ripe black olives (optional)

1. Prepare farfalle according to package directions.
2. Cut chicken tenders into bite-size pieces, and sprinkle with salt and freshly ground pepper. Saute 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. Cut asparagus into 2-inch pieces.
4. Saute 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 saute 5 to 6 minutes.
5. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in pasta and chicken, and sprinkle with Parmesan cheese and, if desired, sliced black olives. Serve immediately.

pasta, chicken, salt, freshly ground pepper, olive oil, fresh asparagus, green onions, olive oil, red bell pepper, tomato pesto, parmesan cheese, black olives

Taken from www.myrecipes.com/recipe/chicken-pasta-with-vegetables (may not work)