Angie's Appetite for Life

1 package frozen or fresh whole-wheat tortelloni or ravioli

2 skinless, boneless chicken breasts, cut into bite-sized pieces

1 medium zucchini, halved lengthwise and cut into 1/4 inch slices

1 cup sliced baby portabello mushrooms

1 cup fat free half-and-half

1/4 cup prepared pesto

1. Saute the chicken breast in a bit of EVOO until almost cooked through. Add the zucchini and mushrooms and saute 5 more minutes.

2. Cook pasta in a large pot of boiling water according to package directions. Drain in colander.

3. Add half-and-half and pesto to the pasta pot – heat over medium high heat for about 3 minutes.

4. Add pasta and chicken and veggie mixture back into the sauce and toss to coat. Remove from heat and let stand for 5 minutes to thicken before serving.