Penne Pasta with Roasted Veggies, Chicken and Pesto

by | Jan 29, 2016 | eric the trainers archive, New Recipe, Recipe Archive

  • 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.


5 servings

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