Grilled chicken pesto pasta

Instructions

1. Add Italian seasoning, salt, Black pepper, red pepper, and olive oil to the chicken breast and allowed to marinate for one hour in your fridge raider
2. Add basil, spinach, pinenuts, salt, black pepper, garlic and olive oil to food processor. Blend pesto until it becomes a creamy paste
3. Bring two quarts of water to a boil. Add a pinch of salt in one pan of Panini pasta to the boiling water
4. Preheat stovetop grill on medium high. once it's heat place the chicken on the grill 5 to 8 minutes on each side . Asparagus and tomatoes for 8 to 10 minutes or until they reach your desired texture. ( Crunchy, crispy well done)
5. Finally mix pesto pasta Grill asparagus and tomatoes in a bowl. Add chicken on top of your pesto pasta.