- 2 cups cooked chicken, diced
- 1 cup broccoli, chopped
- 1 cup zucchini, chopped
- 1/4 teaspoon garlic powder
- 1/2 cup water
- 2 ounces canned mushroom slices
- 3/4 cup heavy cream
- 3 tablespoons pesto sauce
- 2 tablespoons Parmesan cheese, grated
- Cut up the chicken and veggies into bite sized pieces.
- In a large skillet over medium-high heat, add the water and garlic powder and bring to a boil. Add the broccoli, zucchini and mushrooms. Cover and cook for 3 minutes. Add the chicken and the cream. Cook uncovered about 5 minutes, stir occasionally. The cream will reduce (boil down) and become a thick sauce. Remove from heat.
- Stir in the pesto sauce. Serve garnished with the Parmesan cheese.