Ingredients

• 1 (12 ounce) package of vegetable spiral shaped pasta
• 1 tablespoon olive oil
• 1 red bell pepper, chopped (you could use any color pepper you happen to have on hand, the red just gives it color)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups ricotta cheese
• 1 (10 ounce) can cream of chicken soup
• 2 eggs, slightly beaten
• fresh cracked pepper
• 2 medium chicken breasts, cooked and sliced (I like to make this when I have leftover grilled chicken)
• 1 (10 ounce) package frozen asparagus cuts, thawed or 1 bunch fresh asparagus, steamed and cut
• 2 cups shredded monterey jack pepper cheese