½ lb. chicken strips

1 box whole grain penne pasta

1 cup Neilly’s cooking sauce

1 Tbsp pesto sauce

1 cup evaporated milk

Salt and pepper

2 tbsp vegetable oil

2 shredded carrots

1 cup peas

½ bell pepper

½ cup grated mozzarella cheese

Season chicken strips with salt and pepper

In Large Sauce pan heat

oil on medium heat Brown chicken strips and set aside

Add Neilly’s cooking sauce to sauce pan

Add pesto sauce, simmer 3 minutes

Add evaporated milk

Add salt and pepper and stir, simmer 2 minutes

Add cooked penne pasta and stir

Add shredded carrots, peas and bell pepper, simmer 2 minutes on medium heat

Sprinkle with mozzarella cheese.

Serves 4-6.