We chose chicken breasts with the bone for added flavor.
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken. Cook until chicken is golden brown on both sides, approximately 7 minutes total.
Add stock and tomatoes, bring to boil and cover. Continue to cook on medium-low heat for about 20 minutes, then remove chicken and set aside.
(Fill a separate stockpot with water and lightly salt. Heat so water is ready and boiling when it is time to cook the pasta.)
In the skillet that the chicken was just removed, add carrots and cook covered until almost tender, approximately 5 minutes. Add asparagus, leeks and peas and cook until all the vegetables are tender, about 5 minutes more.
While the vegetables are cooking, pull the chicken from the bone and shred into large bite-size pieces. Return chicken to the skillet and cook until thoroughly heated. To the boiling pot of water, place the Rossi Lemon Pepper pasta and cook. Pasta will be done in 3 ½ -4 minutes. Drain the pasta and toss with olive oil.