1 lb. John Soules Foods Italian Style Chicken Breast Strips, thawed

1 lb. Fettuccini pasta, cooked

1 bunch Asparagus, cut 1½" long

4 oz. Sun-dried Tomatoes, rehydrated and sliced ¼" thick

2 oz. Capers, drained

¼ C. Olive oil

½ C. Pesto

5 oz. Parmesan cheese

Heat the olive oil in a large skillet over medium high heat. Add the asparagus and sauté for 3 to 4 minutes, or until tender. Add the John Soules Foods Italian Style Chicken Breast Strips, sun-dried tomatoes and capers. Cook an additional 2 minutes and stir in the pesto. Add the cooked pasta and toss. In order to reheat the pasta, cook an additional 2 minutes. Transfer to serving plates, top with Parmesan cheese.

Serves 4.