1 tbsp. olive or vegetable oil	4 boneless, skinless chicken breast halves	� tsp. salt
1/8 tsp. pepper	� cup water	1 (1 lb.) pkg. Green Giant Pasta Accents Garlic Frozen Vegetables with Pasta
3 tbsp. purchased pesto

1. Heat oil in large skillet over medium high heat until hot. Sprinkle chicken breasts on both sides with salt and pepper. Add chicken to skillet; cook on both sides until lightly browned.
2. Add water. Reduce heat to medium; cover and cook for 5 minutes.
3. Push chicken to edge of skillet. Add frozen vegetables with pasta; cover and cook for 8 to 10 minutes or until chicken is fork tender and no longer pink in the center and vegetables are crisp tender, stirring vegetables once. Stir pesto into vegetables.

Ingredient info:
Pesto is a classic unccoked sauce made from fresh basil, garlic, Parmesan cheese, olive oil and pine nuts. Purchase pesto in the refrigerated pasta section of the supermarket or make your own.

Ingredient substitution:
Frozen boneless chicken can be used in place of the fresh chicken breasts. Brown frozen breasts as directed in the recipe. If desired, halve or quarter the browned chicken breasts.

Kitchen tip:
Use leftover pesto to add flavor to your favorite pasta, rice and vegetable dishes. Or try pesto spread on bread. Store pesto in the refrigerator for up to two weeks, or freeze for up to two months.

Serving size: � recipe
Calories: 370
Calories from fat: 160
Dietary exchanges: 1� starch, 3� very lean meat, 3 fat OR 1� carbohydrate, 3� very lean meat, 3 fat