Solo Chicken Pasta Verdura

Bill Hilbrich's Note:

This recipe suggests leftover cooked chicken, however for a more formal presentation, a small boneless chicken breast could be grilled and placed on top of the pasta verdura. I have suggested Zucchini, however any vegetable that can be sliced or diced and heated quickly might be used. Remember That Cooking is a Creative Sport.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 1

Yield: 1.0 cup

• ½ cup cooked chicken
• 1 cup uncooked pasta
• 1⁄3; cup onion , diced
• 1⁄3; cup zucchini , sliced
• 1 tablespoon minced garlic
• 1 tablespoon pesto sauce
• 1 tablespoon white wine
• 1 teaspoon butter
• 1 teaspoon olive oil

Directions:

1. Cook pasta according to directions and drain.
2. Melt the butter in a frying pan and add the olive oil.
3. Add the onion to the pan, and cook until nearly translucent.
4. Add the zucchini, garlic, and chicken and continue to heat until the zucchini is limp.
5. Mix the pesto and white wine in the serving dish.
6. For final presentation, add the pasta to the serving dish, followed by the chicken and vegetables and toss.
7. An optional garnish might be parmesan cheese and/or parsley.