chicken pesto pasta

INGREDIENTS

package (16oz) barilla plus farfalle pasta (high protein pasta)

crown of fresh cut broccoli florets

bundle fresh asparagus (ends trimmed, cut into 1-2 inch pieces)

bell pepper, sliced into 1 inch pieces (i used 1/3 red, orange, & yellow to make it colorful)

1 pint

fresh portabello mushrooms, sliced (1-2 cups)

2 tbsp

olive oil

2 cloves

fresh minced garlic

1 cup

sun-dried tomatoes, roughly chopped

1 can

water-packed quartered artichoke hearts, rinsed and drained

1/3 cup

kalamata olives (pitted and halved)

2 cans

each) premium chunk chicken breast, rinsed and shredded

jar (7 oz) pesto sauce, you can also buy this fresh at whole foods or central market

1 tsp

garlic salt

1 tsp

crushed red pepper flakes (optional)

parmesan & romano shredded cheese (topping)

~1/2 c pine nuts (topping)