Heat 1 tablespoon olive oil in large sauté pan or wok on medium-high heat.
Sauté peppers and asparagus stirring frequently until lightly charred and softened, about 10 minutes. Transfer to a bowl with the sun-dried tomatoes.
Add remaining 1 tablespoon oil to pan.
Season chicken slices with salt and pepper.
Sauté chicken stirring until all meat is cooked through, 5-7 minutes. Transfer to bowl with vegetables and set aside.
Cook pasta according to package directions.
Drain pasta saving some of the pasta water if desired. Return pasta to the pot. Add pesto and liquid and gently stir to create a sauce.
Add chicken and vegetables, toss and serve.
Sprinkle with Parmesan cheese and freshly cracked black pepper.