Pesto Chicken Primavera

• 1 lb angel hair pasta
• 1 (7 ounce) container refrigerated sun-dried tomato pesto, divided
• 1 lb boneless chicken breast, cut into strips
• 2 tablespoons olive oil
• 1 red bell pepper, seeded and sliced thin
• 1 orange bell pepper, seeded and sliced thin
• 1 small red onion, peeled and chopped
• 1 zucchini, quartered and sliced

1. Cook the pasta according to box directions. Toss the cooked pasta with 3 tablespoons of pesto sauce, put on platter and cover to keep warm.
2. Salt and pepper the chicken strips, heat the olive oil over medium high heat and cook the chicken for five minutes in the hot oil; remove chicken set aside.
3. In the same pan, cook the peppers and onions for 8 minutes, add the zucchini and cook 8 minutes more. Return the chicken to skillet and top the pasta with the mixture and remaining pesto; toss.

angel hair pasta, tomato pesto, chicken breast, olive oil, red bell pepper, orange bell pepper, red onion, zucchini

Taken from www.food.com/recipe/pesto-chicken-primavera-83995 (may not work)