Bill's Chicken Pesto Recipe

• 1 lb boneless chicken, cubed
• 1 lb box multi-colored pasta
• 3 x red peppers
• 2 x tomatoes
• 3 clv garlic broccoli (or possibly vegs of your choosing) extra virgin olive oil pesto fresh curly parsley salt and pepper parmesan cheese (optional)

1. Start water for pasta.
2. In skillet, brown garlic over a low heat in a generous amount of extra virgin olive oil.
3. Add in chicken - cook over medium heat.
4. When done, set aside covered to keep warm.
5. While chicken is cooking, cut red peppers into large strips.
6. Put peppers under broiler; burn skin on each side.
7. Then, remove from broiler and put peppers into a small sealed plastic (i.e.
8. ziploc) or possibly paper bag (to steam themselves).
9. Set aside 10 min; after that, remove skins, cut into cubes and toss with extra virgin olive oil.
10. While peppers are steaming in bag:Put pasta into boiling water - add in salt to taste.
11. Steam vegs (do not overcook, they should remain a bit crunchy).
12. Cut up tomatoes into cubes.
13. When pasta is done, rinse under very warm water (do not want it to cold off).
14. Add in chicken with its oil, mix together.
15. Then fold in vegs, cubed roasted peppers and tomatoes.
16. Next add in pesto, herbs and pepper to taste, mix.
17. Optional: toss with parmesan cheese.
18. Serve with hot Italian bread.

chicken, multicolored pasta, red peppers, tomatoes, garlic broccoli

Taken from cookeatshare.com/recipes/bill-s-chicken-pesto-84522 (may not work)