1 lb. Italian style Chicken breast strips, (the kind you use to put on top of a salad works great) 1 lb. Rotini pasta, cooked 1 can Asparagus, chopped 2 oz. sun-dried tomatoes, rehydrated 1 oz. Capers, drained 1/4 c. Olive oil 1/2 cup Pesto 5 oz. Parmesan cheese

Heat the olive oil in a large skillet over medium high heat. Stir in the chicken and cook about 4-5 minutes. Then add the asparagus, sun-dried tomatoes and capers. Cook for another 4-5 minutes and then stir in pesto. Let simmer until pasta is cooked and drained. Add the cooked pasta and toss. Transfer to serving plates and top with Parmesan cheese.