~~~~~ PASTA PIGNOLI ~~~~~

4 Boneless Chicken Breasts (6 oz. each)
8 oz. Olive Oil
1 bunch Asparagus Spears diced in 2 inch pieces
2 tsp. Shallots (chopped)
2 tsp. chopped Garlic
1/2 cup Sweet Red Peppers
1/4 cup Pine Nuts
12 oz. White Wine
1 lb. Farfalle pasta (bowties) cooked
1/2 cup Grated Romano Cheese

1.  Grill chicken, slice into strips and put aside
2. In saute pan, heat olive oil
3. Add asparagus, garlic, red peppers, shallots and white wine
4. Reduce by 1/2
5. Add chicken and pine nuts
6. Toss with cooked pasta and Romano cheese
Serves 4