Pasta with creamy pesto sauce and chicken

Ingredients:

• 2 cups pasta of your choice (I used whole-wheat rotini)
• 2 to 3 small chicken breasts, rinsed and trimmed
• Salt or garlic salt
• Italian seasoning or black pepper
• Pesto sauce mix or 1 cup prepared pesto sauce (use my recipe if you like)

Notes:
- I used a pesto sauce mix this time. To make it creamy, I replaced the amount of water indicated in the package directions with milk. I also stirred in 1 tablespoon grated Parmesan cheese.
- I used garlic salt and Italian seasoning on the chicken in this picture.

1. Preheat oven to 400 degrees.
2. Lightly coat a baking pan with cooking oil spray. Place the chicken breasts about an inch apart. Sprinkle on the salt/garlic salt and pepper/Italian seasoning. Bake for about 25 minutes, or until chicken is cooked through. When finished, cut into small chunks and set aside.
3. Cook the pasta.
4. If you are using a pre-made sauce, warm it in a small pot over low-medium heat when the pasta is partially cooked. Stir occasionally. If you are using a recipe or a mix, you might want to begin cooking it at the same time as the pasta, so that it can thicken as the pasta cooks.
5. Drain the pasta when finished and return it to the pot. Add the chicken pieces and pesto sauce. Stir until the chicken and pasta are evenly covered with the sauce.
6. Serve. Top with shredded or grated cheese if you want.