Basil Pesto Broth with Chicken and Peas

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.

Buon Appetito