Penne pasta 1 Lb, Pesto 8 oz, Pea’s (frozen) ½ cup, Chicken Breast (cooked and diced) 1 cup, Red Peppers (small diced) ½ cup, Yellow peppers (small diced) ½ cup, Chicken Stock 1 cup, Grated Parmesan ¼ cup, Salt, Pepper To taste, Olive oil 1 Tsp.
Procedure: Cook pasta in a large pot of salted boiling water. Cook until al’dente. Drain and hold aside. In large sauté pan. Add 1 Tsp. of olive oil. Add peppers and cook until tender. Add pasta, mix in pesto and chicken stock. Add peas and Parmesan. Season with salted pepper. serve hot with focaccia bread.