1 lb boneless/skinless chicken (cut into bite-sized pieces)1/3 box mini-penne pasta (or other pasta of your liking)
1 package (10-12 oz) frozen Parisian vegetables
2 Tbsp pesto sauce
1/3 c. grated or shredded Parmesan cheese
fresh ground pepper to taste
1-2 Tbsp olive oil
Prepare pasta according to package directions. Meanwhile, heat oil in nonstick skillet. Cook chicken until no longer pink inside. Remove chicken from pan. Drain oil from pan. Cook vegetables until tender. Combine chicken vegetables, and pasta. Stir in pesto and Parmesan cheese. Add fresh ground pepper to taste.
This was a completely on the fly meal. I started out thinking I was going to make a chicken stir-fry and then decided to do this instead, just grabbing from my pantry (pasta) and freezer (vegetables and some pesto I had made a while back). The vegetables I used were a Kroger brand so if you don't live near a Kroger/Fry's Market, you will have to find a substitute, but really any vegetables (fresh or frozen) will work. This is just a quick easy throw together meal, but is tasty and beautiful enough for company...and healthy too!
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