Pesto Chicken Pasta

INGREDIENTS:

1- 2  Chicken breast or bone less chicken thighs
2 cups broccoli
6 ice cube size of pesto (1/2 cup pesto sauce)
1/2 cup of frozen peas
green beans or string beans (optional)
1 onion
2 garlic cloves, chopped
sun dried tomatoes (optional)
2 cups of bow tie pasta
black pepper
Parmesan cheese

Note: The proportion of the main ingredient is really up to you. If you want more meat or vegetables, then feel free to add more of these ingredients. You can also add more pesto sauce to your liking depending on how strong of a pesto taste you would like on your pasta dish.

DIRECTIONS:

1. In a separate pot of water, bring water to boil and throw in bow tie pasta until cooked. Drain and set aside.

2. In a heated large frying pan, melt frozen cubes of pesto or put pesto sauce in a pan. Pesto has lots of olive oil in it so I do not usually use oil to saute. Saute onion, garlic, and chicken until chicken is tender and cooked.

3. Add in peas and broccoli.When vegetables are ready, turn heat down to medium low.

4. Add in pesto in the pan to mix in with the vegetables and chicken. Stirring well to mix the sauce well with the rest of the ingredients. At this point you can decide to add more pesto if desired.  Sprinkle black pepper.

5. Sprinkle Parmesan cheese and serve it hot. Enjoy!