3 chicken breasts
1 package whole grain spaghetti 
4 T sun dried tomato pesto 
1 cup peas (organic frozen or fresh) 
3/4 cup chopped mushrooms 

1. Chop chicken into small pieces, cook in 1 T olive oil over medium heat. 
2. Add in 2 T sundried pesto, cover. Put on boiling water to cook pasta
3. When almost cooked, add in peas and mushrooms.  
4. Once pasta cooked, drain and put into pan with ingredients, add in other 2 T of pesto and mix all together.