Components:

• 1 tablespoon of olive oilOne pound (450 grammes) of chopped

• Skinless

• Boneless chicken breastbSeason with salt and pepper.

• Three minced garlic cloves

• Two cups of chicken broth1½ cups of milk,

• 8 ounces (225 grammes) of pasta (penne, rotini, or fusilli are excellent options)

• Half a cup of handmade or store-bought basil pestoHalf a cup of Parmesan cheese

• GratedHalf a cup of cherry tomatoes (optional)Two cups of fresh baby spinach if desired.

Directions:

• Cook the chicken in a big saucepan or skillet over medium-high heat with olive oil.

• Season with salt and pepper, add the diced chicken, and cook for 5 to 6 minutes, or until browned and cooked through.

• Take out of the pan and place aside.Sauté the garlic.Add the minced garlic and lower the heat to medium in the same saucepan.

• Sauté until aromatic, about 1 minute.Add pasta and liquids.Add the milk and chicken broth. Add the pasta and heat until just beginning to boil.

• Pasta should be cooked and the liquid should be mostly absorbed after 10 to 12 minutes of simmering over low heat, stirring occasionally.Stir in the chicken.

• Add the cooked chicken back to the pot and stir in the pesto. Stir thoroughly.Add optional vegetables and cheese.

• Add Parmesan cheese and stir until it melts and becomes creamy.

• Stir the spinach until it wilts and add the cherry tomatoes.

Serve:

• Adjust the seasoning by tasting it.

• If preferred, garnish with additional Parmesan and fresh basil and serve