5-6 chicken breasts, cut into bite size pieces
3 Tbsp Olive Oil or Canola Oil
1/2 Pesto Packet (like taco seasoning packets)
2 Tbsp. Lemon juice
1 Cup milk
2 small yellow squash
2 small zucchini
1/4 C. Parmessan
Salt & Pepper to taste
In a skillet, add in oil, and chicken. While chicken is browning, add in lemon juice, and cut the squash and zucchini into slices. When the chicken is brown on each side, (still pink in the middle), add in the squash & zucchini. Sprinkle pesto packet over everything in the skillet. Pour the milk on top, and mix around until everything is coated. Salt & pepper. Let cook at medium heat for about 10 minutes (until veggies are soft but not soggy). Add in sliced tomato and parmessan, stir. Remove from heat.
Serve over raviolis, or in my case, (I didn't have raviolis on hand), serve over pasta.
But here's another tip: Try it served over the Herb & Butter flavored Pasta Roni. I had some leftover from the kids dinner the next night, so I tried it. It was SO yummy!