2 tbsp. olive oil
1 red and 1 green (or yellow) pepper, cut in strips
1/2 lb. asparagus, trimmed and cut in 1-inch pieces
8 sun-dried tomatoes, sliced
1 lb. boneless chicken breasts, sliced in 1/2-inch strips
salt and pepper
1/2 c. pesto
6 tbsp. grated Parmesan cheese
1 lb. fettuccini or other pasta

Sauté peppers and asparagus in oil about 10 minutes. Put in bowl and add tomatoes (which have been softened in boiling water). Sauté chicken until cooked (3 to 5 minutes). Add to vegetables. Add half pesto and half Parmesan. While vegetables are cooking, cook pasta in water. Add remaining pesto and cheese to pasta in separate bowl. Add salt and pepper to taste. Serve chicken and vegetables over pasta.