Heat the olive oil in very large sauté pan over high heat and add in the chicken breasts. Season the chicken with salt and pepper once it’s in the pan.
Flip the chicken over after 3 to 4 minutes or until it’s golden brown, turn the heat to medium-high, and season the other side with salt and pepper. Continue to cook until the chicken is cooked throughout, about 7 to 8 minutes.
Remove the chicken from the pan.
Add the asparagus, peas, zucchini and squash to the hot pan and saute for 3 to 4 minutes or until the veggies become lightly browned.
Next, add in the tomatoes and vegetable stock and cook for a further 3 to 4 minutes over high heat.
Season everything with salt and pepper and transfer the mixture to a large bowl.
Slice the chicken and add it to the top of the pasta along with the mozzarella, bread crumbs, parmesan cheese, basil leaves and sliced green onions.