Pesto Fettuccini With Chicken And Vegetables

• 2 Tbsp. olive oil
• 1 red and 1 green (or yellow) pepper, cut in strips
• 1/2 lb. asparagus, trimmed and cut in 1-inch pieces
• 8 sun-dried tomatoes, sliced
• 1 lb. boneless chicken breasts, sliced in 1/2-inch strips
• salt and pepper
• 1/2 c. pesto
• 6 Tbsp. grated Parmesan cheese
• 1 lb. fettuccini or other pasta

1. Saut peppers and asparagus in oil about 10 minutes.
2. Put in bowl and add tomatoes (which have been softened in boiling water). Saut chicken until cooked (3 to 5 minutes).
3. Add to vegetables. Add half pesto and half Parmesan.
4. While vegetables are cooking, cook pasta in water.
5. Add remaining pesto and cheese to pasta in separate bowl.
6. Add salt and pepper to taste.
7. Serve chicken and vegetables over pasta.

olive oil, red, tomatoes, chicken breasts, salt, pesto, parmesan cheese, fettuccini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129111 (may not work)