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Pesto Chicken Pasta

October 21, 2012

Pesto Chicken Pasta
with zucchini and olives on the side
Serves 6
Ingredients:
Whole wheat thin spaghetti noodles
1 chicken breast, cut into 1″ cubes
1 can black olives, divided
2 cloves of garlic, minced
Olive oil
1/2 small onion
Italian seasoning
Parmesan cheese
Pesto – 1/2-1 cup
Salt and pepper to taste
4-5 small Italian squash, sliced thin

Cook noodles according to package directions. Chop olives. Meanwhile, heat large skillet and add 2Tbs olive oil. Add onions and chicken. Add generous amounts of Parmesan cheese and Italian seasoning. Add garlic and pinch of salt and pepper.
When chicken is almost done, add mushrooms. Sauté until chicken is cooked through and mushrooms are tender. Stir in 1/2 of the olives and pesto. Heat through.

Drain noodles. Combine in a large bowl with chicken mixture. Put skillet back on the stove. Heat and add Italian squash, the rest of the olives, and salt and pepper to taste. Sauté until squash is crisp tender.

Add salt, pepper, and Parmesan to the pasta to taste. Serve immediately.

Wish I had pictures to share, but it’s all gone now. 😉

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