Leftover Oven Roasted Chicken & roasted vegetables Pasta

• 2 tbsp olive oil
• 3 clove garlic, minced
• 1 oven roasted chicken breast, take meat of the bone and cut into bite size pieces
• 1 roasted vegtables
• 2 cup vegetable broth
• 2 tbsp pesto
• 1 cup pasta water
• 1 lb penne pasta
• 1 salt & pepper, to taste

1. Cook pasta according to package
2. Heat olive oil in a saute pan on medium high heat cook garlic for a couple minutes, add cut up chicken breast and vegetables and and broth, bring to up to temperature and simmer on low, season with salt & pepper
3. When pasta is done, add 1 cup of water to the saute pan, cook about 10 more minutes.
4. Serve over pasta.
5. Enjoy!
6. !

olive oil, clove garlic, chicken, vegtables, vegetable broth, pesto, pasta water, penne pasta, salt

Taken from cookpad.com/us/recipes/358270-leftover-oven-roasted-chicken-roasted-vegetables-pasta (may not work)