Cook Chickapea Pasta according to directions, drain and rinse immediately. Return pasta to pot.
Grate about 1/2 of a lemon peel into a bowl, then squeeze in about 3 tbsp (45 mL) juice. Add Dijon honey mustard. Add a pinch of salt and pepper. Stir into pot with pasta, mixing well.
Wash and pat dry your chicken. Salt and pepper generously. Heat olive oil in pan on med high heat and add chicken. Turn after 3 minutes and heat until browned and internal temperature is 165F. Remove from heat and let sit for 5 minutes before slicing into strips or bite sized pieces. (I did both)
Heat butter in a pan. Add asparagus and green beans, adding salt and pepper and saute for 4 minutes until bright green. I like to keep mine a little crispy.
Add chopped parsley, basil and sauteed veggies to the pasta, mixing well.
If your chicken is cut into bite sized pieces, toss with pasta.
If your chicken is sliced into strips, serve up your pasta combo on a plate and top with the strips.
If you want to save some time, toss your asparagus and green beans into the pasta while cooking for the last 3 minutes. I prefer them sauteed with a titch of butter but both methods are fine.