4 chicken breasts

1 cup Neilly’s cooking sauce

1 cup evaporated milk

1 tbsp pesto sauce

1 tbsp vegetable oil

Salt and pepper to taste

3 Shredded carrots

3-4 cups steamed rice

Season chicken with salt and pepper

In medium sauce pan heat oil

Brown both sides of chicken breast in sauce pan on medium heat

Place chicken aside

Add Neilly’s cooking sauce to the saucepan

Add pesto sauce

Add salt and pepper, simmer for 2 minutes

Add evaporated milk

Add chicken breast

Reduce heat and simmer 4-6 minutes

In separate small pot, heat water to boiling point

Add pinch of salt and shredded carrots

Strain immediately, place beside chicken on top of a bed of rice. Serves 4-6.