Grilled Chicken and Asparagus Pesto Pasta

Ingredients

• 2 medium chicken breasts
• 1 lb asparagus stalks
• Olive oil
• 12 oz rotini pasta (or preferred pasta)
• 1/3 cup pesto
• 1/4 cup shredded parmesan cheese
• 1/2 cup chickpeas/garbanzo beans
• 1 tsp Italian seasoning
• Black pepper to taste

Directions

1. Cook chicken with preferred method: season with a drizzle of olive oil, Italian seasoning and black pepper and bake at 350°F or grill chicken on both sides until internal temperature reaches 160-165°F
2. Wash asparagus and chop off ends. Place on a baking sheet lined with parchment paper. Season with a drizzle of olive oil and black pepper. Bake or grill to desired crispiness.
3. Drain and rinse chickpeas and season them the same as the asparagus. Place on the same baking sheet as asparagus and bake for the same amount of time, or bake on their own till desired crispiness if grilling asparagus.
4. Boil a pot of water and cook pasta according to package instructions.
5. Once cooked, chop chicken and asparagus.
6. Drain pasta and place it in a large bowl. Add chopped chicken and asparagus, chickpeas, shredded parmesan, and pesto sauce. Mix everything up.
7. Serve warm or cold, and enjoy!