In a large saucepan of boiling salted water, cook the pasta by following the packet directions. Add the asparagus, broccoli and
peas in the last 2 minutes of cooking. Drain pasta and vegetables, reserving 1/2 cup of the
cooking liquid. Return pasta mixture to saucepan.
While the pasta is cooking, heat the oil in a frying pan to a medium-high heat.
Cook the chicken tenderloins for 3 minutes each side or until golden and cooked through.
While the chicken tenderloins are cooking, place the hummus, avocado, lemon
juice, parsley and basil in a blender and blend until smooth.
Transfer the hummus mixture and 1/3 cup of the reserved
cooking liquid to the pasta and vegetables mixture in the saucepan. Add more of the reserved
cooking liquid if sauce is too thick. Toss until combined. Season with salt and pepper to taste. Dish up into serving bowls and top with the chicken tenderloins. Serve with lemon wedges.
