Chicken and Vegetable Pesto Pasta

Ingredients

• •8 oz penne pasta
• •2 chicken breasts, diced
• •2 cups seasonal vegetables (e.g., bell peppers, zucchini, and cherry tomatoes)
• •1 tbsp olive oil
• •1/2 cup basil pesto
• •Salt and pepper to taste
• •1/4 cup grated Parmesan cheese (optional)
• •Fresh basil leaves for garnish (optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

2. 2

   In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts and season with salt and pepper. Cook until browned and cooked through, about 7-8 minutes.

3. 3

   Add the seasonal vegetables to the skillet with the chicken. Stir and cook for an additional 5 minutes or until the vegetables are tender but still crisp.

4. 4

   Reduce the heat to low, and add the cooked penne pasta to the skillet. Pour in the basil pesto and gently toss everything together until evenly coated.

5. 5

   Taste and adjust the seasoning with more salt and pepper if needed.

6. 6

   If using, sprinkle grated Parmesan cheese over the pasta and mix until melted and incorporated.

7. 7

   Serve the pasta warm, garnished with fresh basil leaves, if desired. Enjoy!