Chicken Italiano

• 1 ounce linguine (whole wheat)
• 2 chicken breasts (boneless, skinless)
• 2 tablespoons oyster sauce
• 4 tablespoons olive oil
• 6 garlic cloves
• 2 carrots
• 2 yellow zucchini
• 2 green zucchini
• 2 cups spinach
• 4 tomatoes (Roma)
• 1 (16 ounce) can great northern beans
• 3 ounces pesto sauce
• 12 teaspoon basil
• 14 teaspoon oregano
• 14 teaspoon parsley
• 14 teaspoon garlic salt
• 18 teaspoon pepper

1. Tenderize and cut chicken into one inch pieces.
2. Marinade in oyster sauce overnight.
3. Saute chicken in two tablespoons of olive oil until done.
4. Set aside.
5. Heat remaining oil and saute garlic and shredded carrots for 3 minutes.
6. Add spices and zucchini and saute two minutes more.
7. Add spinach and saute until slightly wilted.
8. Drain and rinse beans, chop tomatoes and add both to mixture.
9. Add chicken and heat through.
10. Cook pasta, drain and immediately toss with pesto.
11. Serve hot pasta in equal portions and top with chicken-vegetable mixture.
12. Enjoy!

linguine, chicken breasts, oyster sauce, olive oil, garlic, carrots, yellow zucchini, green zucchini, spinach, tomatoes, great northern beans, pesto sauce, basil, oregano, parsley, garlic, pepper

Taken from www.food.com/recipe/chicken-italiano-470943 (may not work)