INGREDIENTS
2
Chicken breasts
10
stalks Asparagus, roasted and cut
1 cup
Basil, fresh
2 cloves
Garlic
2
Red bell peppers, roasted and sliced
1/4 tsp
Salt and pepper
1/4 cup
Olive oil, extra virgin
2 tbsp
Red wine vinegar
2
small jars Sundried tomatoes in oil
1/4 cup
Pine nuts
3/4 cup
Parmesan