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Method
of Preparation:
Cut the asparagus ends off, then cut in pieces approximately one
inch long and set aside. Slice the chicken breast in 1/3 inch
strips.
In a sauté pan on medium-high heat, sauté the garlic
in olive oil. Add the chicken and toss for a minute. Add the white
wine and the asparagus. Cook for approximately 3 minutes or until
the chicken is cooked. Add the pesto and the tomato sauce.
In a pot with boiling salted water, cook the pasta. Once the pasta
is ready, drain, add to the sauce and toss.
Presentation:
Place tossed pasta on a plate, add Parmesan Cheese and
serve.
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