Creamy Pesto Pasta with Grilled Chicken and Roasted Asparagus

2 chicken breasts, grilled
1 bunch of asparagus, roasted
1 lb. pasta, cooked
1 container each Buitoni Alfredo & Buitoni Pesto (found in refrigerated pasta section)

Grilled Chicken
Season each side of chicken with salt, pepper and McCormick's Montreal Chicken seasoning. Grill 7-8 minutes on each side. Cut into strips and return any that are undone to the grill for another minute or so on each side. When all strips are finished, cut into bite sized strips. (I use an indoor grill because that's all I have right now.)

Roasted Asparagus
Trim asparagus and put on foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 425 for 15-20 minutes depending on thickness of stalks. (You could also use zucchini) Cut into 2 inch pieces.

Pasta
I like to use bow ties or penne. Cook according to pkg.

Toss chicken, vegetables and pasta in a bowl. Spoon 1/2 of the container of alfredo and a heaping spoonful of pesto over the other ingredients. Mix together.