Pesto

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 1 lb boneless skinless chicken breasts, diced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside. 3. In the same skillet, add 2 cloves minced garlic and cook 30 seconds over medium heat. 4. Add 1 cup prepared basil pesto and 0.25 cup chicken broth. Stir and simmer 2-3 minutes until sauce thickens slightly and coats the back of a spoon. 5. Add 12 oz cooked penne pasta and chicken to skillet. Toss gently to combine and heat through 1-2 minutes. 6. Remove from heat and stir in 2 tbsp grated Parmesan cheese. 7. Finish with 1 tbsp chopped fresh basil off heat.