Penne Pasta with Roasted Veggies, Chicken and Pesto
- 8 oz of cooked Penne pasta
- 5 oz cooked/sliced chicken breast
- Tbs of Olive oil
- Tbs of butter
- Tbs chopped garlic
- 2 Tbs Pesto
- 1/2 cup chicken broth
- 1 cup pre roasted/chopped vegetables
- 2 oz shredded Parmesan cheese
Heat butter, oil and garlic in large sauté pan.
Add pasta, chicken and chicken broth.
Reduce by half and add pesto and veggies, then
stir, season with salt and pepper and top with parmesan and enjoy.