Pâtes au pesto, poulet, asperges et petits pois

Ingrédients

• 1 lb penne pasta (or pasta of your choice)
• 1 bunch asparagus (sliced thin on the diagonal)
• 1 cup frozen peas
• 1 cup prepared pesto
• 1.5 lb boneless, skinless chicken breasts
• parmesan cheese (for serving; optional)

Préparation

1. 1

   On a grill (preferred), grill pan or skillet, cook chicken breasts until done. Set aside to cool; slice in thin strips.

2. 2

   In a large pasta pot, boil water, salting generously. When water boils, add pasta, setting a timer for the pasta cooking time (according to box instructions).

3. 3

   During the last two minutes of the cooking time, add the asparagus and frozen peas. When pasta is al dente and peas/asparagus are tender, drain into a strainer. Add to a large bowl and toss with pesto and chicken.

4. 4

   If desired, top with freshly shaved parmesan cheese.