| 1. |
Clean and cut asparagus spears into 1" pieces. Clean, peel and slice carrots. Clean, seed and dice red and green bell peppers. Thinly slice one medium onion. Thinly slice boneless skinless chicken breast. |
| 2. |
Cook whole wheat pasta as indicated on box. |
| 3. |
Place 1 tablespoon of extra virgin olive oil and 2 tablespoons of basil pesto sauce in large skillet over medium heat, add asparagus and carrots, stir well, cover with lid and cook for 5 minutes, stirring frequently. |
| 4. |
Remove lid, add red and green bell peppers, cook an additional 5 minutes, add onion and cook until onion is transparent. Now pour vegetables in a large bowl. |
| 5. |
In the same pan, add a tablespoon of olive oil and 2 tablespoons of basil pesto sauce, grate two garlic cloves and add chicken, cook completely. |
| 6. |
When chicken done, add vegetables back to pan, add 1/2 cup red pepper alfredo pasta sauce, stir well and heat thoroughly. |
