Basil Veggie Pasta

Its been a while since I've posted anything, I havent really been trying any new recipes. Last night I got the itch to cook and came up with this one...

Bunch of Asparagus tips, washed and trimmed
1 Red Bell Pepper, finely chopped
1 can Artichoke hearts, chopped
2 cloves garlic, minced
1 shallot minced
12 cherry tomatoes
2 TBSP olive oil
1/2 cup chicken stock
1 box whole wheat rotini
salt
pepper
2 tsp basil

Heat 2 TBSP olive oil over medium heat
Add garlic and shallot until slightly browned
Add asparagus, and red peppers,
Cover and Simmer
Meanwhile, cook pasta to al dente (8-9 minutes) in a pot of hot water
Once veggies are getting tender, add artichokes, tomaoes, salt, pepper and 2 tsp basil
Let simmer
Rince pasta in coriander
Use 1/2 cup chicken stock to deglace pan
Add pasta to veggies in pan
Mix well with broth, add a bit more olive oil to coat if you want

Serve sprinkled with fresh grated parm :)

I cooked this last night with french's onion chicken, which is as simple as brushing chicken breasts with dijon mustard, and coating it with crushed french's onions, and baking it for 20 minutes at 400

Hope you enjoy... more to come