ammogirl

Made this up on the fly while walking through the commissary.  Luckily, it tastes awesome.

1 recipe Your Standard Pesto, With a Bit of a Kick (or 3/4 to 1 cup of your favorite pesto)

1 lb skinned and boned chicken breast

1 medium summer squash

1 red bell pepper

2-3 carrots

1 lb fresh fettuccine, or dry equivalent**

2 large Ziploc Zip ‘n Steam bags 

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**Pasta cooking time will vary depending on whether it’s dry or fresh.  Adjust accordingly.

Chop the red bell pepper and summer squash into bite-size pieces.  Julienne the carrots (or PRETEND like you are julienning them, like I did). Place them all into one of the steam bags, and cook on high in the microwave for 4 minutes.  While those are steaming, start your pasta water (for fresh, it should already be cooking for dry).  Cut the chicken into 1″ chunks and place them in the second steam bag with a dash of salt and rosemary to taste.  The veg should be done at this point, so now put the chicken into the microwave and cook on high for 5 minutes or until cooked–chicken breast won’t take very long.  Pasta should be cooking at this point.

Once the chicken is done, drain the gross chicken juice out of the bag, and toss it in a big bowl with the veg and the pesto.  Put your cooked pasta in a bowl (or plate, whatever) and top with the pesto mix.  Stir and eat-yum!