===== Chicken & Vegetable Pesto Pasta =====
\\ 
[[Chicken]], [[Pasta]]\\ 
Prep Time: 15 minutes\\ 
Cook Time: 15 minutes\\ 
Serves: 5\\ 

Ingredients:
  * 1 red bell pepper
  * 1 zucchini
  * 320 grams Pasta
  * 1.3 lbs. boneless, skinless chicken breast
  * 2 tbsp cooking oil
  * 1 cup frozen green beans
  * pesto
  * 1/8 tsp salt
  * 1/8 tsp freshly cracked pepper
  * 1 tbsp grated Parmesan
  * 1/2 red onion

Steps:
  - Boil salted water and cook pasta
  - Chop the bell pepper, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
  - Cube the chicken breasts into ½-inch pieces.
  - Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes - the chicken will continue to cook as you add vegetables).
  - Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
  - Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
  - Add the zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
  - Turn the heat off, add the pesto and pasta to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

{{tag>chicken pasta}}