6 ounces dried uncooked penne pasta
1 (1.2-ounce) package creamy pesto sauce mix*
1 tablespoon olive oil
1 tablespoon chopped fresh basil**
Chicken & Vegetables
1 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups small broccoli florets
1/2 cup chicken broth or white wine
2 red, yellow and/or orange bell peppers, cut into 1-inch pieces
Shredded Parmesan cheese, if desired
Cook pasta according to package directions. Drain; set aside. Keep warm.
Meanwhile, combine half & half, sauce mix, olive oil and basil in small bowl. Stir with wire whisk until smooth; set aside.
Melt butter in deep 12-inch non-stick skillet. Add chicken, onion, garlic, salt and pepper. Cook over medium heat until chicken is no longer pink (5 to 8 minutes). Add all remaining ingredients except Parmesan cheese. Cover; continue cooking until broccoli is crisply tender (4 to 6 minutes).
Gradually stir in sauce mixture. Reduce heat to low; cook, stirring constantly, until mixture is thickened and heated through (2 to 3 minutes). Stir in cooked pasta. Continue cooking until heated through (1 minute). Serve immediately. Sprinkle with Parmesan cheese.
*Substitute creamy Alfredo sauce mix.
**Substitute 1 teaspoon dried basil.
A variety of pasta sauce mixes are available in the dry sauce/gravy section of the supermarket.