Step 1

Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.

Step 2

Pour on the pesto, pasta, and chicken and stir to combine.

Step 3

Toss in the cherry tomatoes and give everything a stir to combine and warm through.

Step 4

Distribute pasta mixture evenly between 4 tupperware containers.

Step 5

Top with parsley for garnish.

Step 6

Can be refrigerated up to 4 days.

Step 7

Enjoy!