- 10 ounces angel hair pasta
- 2 boneless chicken breast halves, cooked and chopped
- 1 cup pesto
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ounce toasted almonds
- Cook angel hair pasta in boiling water until al dente. Drain.
- In a large saucepan over medium heat saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta, pesto sauce, and mix well.
- Top with toasted almonds. Serve warm or cold.