This is the Chicken Pesto Pasta I describe in this episode.

This is a fresh, delicious and easy family favorite that comes together in under 30 minutes. The garnish of kalamata olives, fresh tomatoes and fresh basil are entirely optional.

Easy side ideas include a bagged salad and pre-prepared garlic bread.

On my busiest days, I omit the garnishes and the sides and just serve this up right out of the pan.

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• 1 pound chicken breasts fresh or frozen (and defrosted)
• 3 Tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound angel hair pasta, uncooked
• 1/2 cup reserved pasta water
• 1 jar premade pesto sauce 6.7 ounce jars is a standard size for pesto sauce
• mini mozzarella balls garnish (optional)
• pitted kalamata olives garnish (optional)
• grape tomatoes garnish (optional)
• fresh basil leaves garnish (optional)
• grated parmesan cheese garnish (optional)

• In a large boiling pot, bring 2 quarts of water to a boil. Add about 2 tablespoons salt.Boil angel hair pasta until cooked through.
• Cut each chicken breast into 6-8 pieces.
• Heat olive oil in a large heavy skillet. Add the chicken breast pieces and cover with garlic powder, salt and pepper. Sauté,stirring, for about ten minutes or until chicken is cooked through.
• Add the pesto sauce and 1/2 cup reserved pasta water. Stir well.
• In a large bowl toss the pasta with the sauce. Arrange on a platter, garnishing with the mozzarella balls, kalamata olives and fresh basil or any other garnishes you have on hand.