| 2 cups | fresh basil leaves, trimmed |
| 1/4 cup | pine nuts |
| 4 cloves | garlic |
| 3/4 tsp. | salt, divided |
| 1/3 cup | extra virgin olive oil |
| 1/4 lbs. | asparagus trimmed, cut into 1-inch pieces |
| 1 large | red pepper, seeded, cut into bite-size pieces |
| 1 small | yellow squash, cut diagonally into 1/4 inch pieces |
| 2-1/2 tbsp. | extra virgin olive oil, divided |
| 1/2 lbs. | boneless skinless chicken breast halves, cut into strips |
| 1/4 tsp. | freshly ground black pepper |
| 1/2 box (6 oz.) | BARILLA Tri-Color Rotini |