2 boneless chicken breast, cut into small pieces
1 pound asparagus spears, trimmed, cut into thirds, blanched and put into ice water to set color and stop the cooking
1 red pepper, cut into thin strips
1/2 green pepper, cut into thin strips
1/2 red onion, thinly sliced
2 carrots, cut into thin strips
1 cup red pepper pesto (see previous post)
12 ounces tri-colored linguini
Olive oil
Salt and pepper to taste
In a large skillet, brown chicken in olive oil until no longer pink. Remove from pan. Add more olive oil if necessary and saute, red and green pepper, onion, and carrots until crisp tender. Return chicken and asparagus to skillet. Add red pepper pesto and a little water. Stir to combine ingredients.
Cook pasta according to package directions. When done scoop out some of the pasta water. Drain pasta and add to skillet with chicken and vegetables. Add some of the pasta water if it is too dry. Toss to combine. Season to taste and serve.