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Chicken with Penne Pesto and cherry tomatoes
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| 1 pkg. (400g) | Maple Leaf fully cooked and sliced chicken breasts |
| 4 cups | uncooked penne noodles |
| 1 bunch | asparagus |
| 1/2 cup | OLIVIERI Basil Pesto |
| 1 cup | cherry tomatoes, halved |
1. Slice the asparagus into 1 inch pieces
2. In a large pot of lightly salted boiling water, cook the penne until nearly tender, or about 10 minutes
3. Add the asparagus and continue boiling for 2 minutes, or until just softened. Reserve 1/2 cup of the cooking water and drain penne into colander. Return pasta mixture to the cooking pot, turning off the heat.
4. Add the chicken, pesto, cherry tomatoes, and enough reserved water to moisten while combining evenly.
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