Sunday before I started my day, I put together my lunches for my three-day week (vacation!). I made this recipe based on what I had in the kitchen.

1 pound chicken
2 tbsp olive oil
pesto
1 1/2 cup of milk
8 oz pasta
cheese
broccoli

In a skillet on medium heat brown the chicken in the olive oil.
Add pesto and milk, stir. Turn down heat.
Add cooked pasta and broccoli.
Top with cheese, if you like it.

While it can served warm, I actually like it chilled and maybe that’s because it is hot here (Cincinnati). This made enough for four servings, which I’ll take for lunch this week. I’ll freeze the fourth, which I’ll have on the first day back from vacation when I still have nothing in the house.