3 large boneless-skinless chicken breasts
2 pounds asparagus
1 bunch green onions
4 TB basil pesto
4 TB sour cream (use low fat if you want)
8 oz. whole wheat penne pasta (or other favorite pasta)
4 TB parm cheese
Cut chicken breasts into 1 inch slices. In a hot skillet prepped with olive oil, fry chicken pieces till golden brown. If there is too much liquid produced from the chicken, skim some off. The chicken will brown up better with less liquid in the pan. Remove chicken pieces to a plate and set aside. In the meantime, cook your pasta to your liking and set it aside.
Cut asparagus into bite sized pieces (about 2 inches or so). Slice green onions, including green tops. Add the veggies to the skillet the chicken was in. Add 2 TB or so liquid (water, broth, or wine) to the pan to deglaze it and get all the browned bits up. Cook veggies till crisp tender. Add the basil pesto, and the sour cream. Stir well and add back the chicken pieces. Add pasta and mix well. Sprinkle parm cheese on top and serve.