This is a quick week night recipe which incorporates veggies, a lean protein and pre-made sauce for a quick 20 minute meal.  Pesto sauce can be refrigerated for 7-10 days and used again the following week for another quick meal.

Ingredients:

• 1-2 boneless skinless chicken breast, cut into bite size pieces
• 1 jar pesto sauce
  • I have tried both basil pesto and a walnut pesto depending on ravioli
• 2 bell peppers, cut into strips
• 1/2 sweet onion, 1-2 carrots, 1 celery stock finely chopped
  • ***zucchini and mushrooms can also be added, chop into larger pieces so when you add to skillet they cook evenly with the above
• 2 TBS pine nuts (optional)
• Italian seasoning
• Fresh pasta such as orecchiette or stuffed ravioli
  • Recommend 1/4 LB pasta per person

Heat a skillet over medium heat, add grapeseed or olive oil until pan shimmers.  Add salt and pepper to chicken breast, cook until the chicken is no longer pink (at least 5 minutes), remove from heat and set aside.

Add the vegetable mixture, cook for about 5-7 minutes or until softened, stirring frequently. (Recommend chopping veggies in advance to save time).  Add the pine nuts and italian seasoning, and add the chicken back to the skillet; turn burner to low, stir frequently while the water for the pasta boils.

Cook the pasta according to directions, fresh pasta is done once it has cooked for 3-4 minutes and rises to the top of pan and floats.

Drain the pasta and add 2-4 TBS pesto and 1 TBS olive oil.  Stir to coat the pasta and add vegetable and chicken mixture.  Serve warm.

You can also add an additional vegetable such as green beans or steamed/baked broccoli.