One Pan Chicken Pesto Bake

Ingredients:

12oz pasta- I used Jovial gluten free pasta but you can also use Banza which is chickpea based and has more protein

1 C Pesto

3 C Chicken broth

2 tbsp lemon juice

4 C Diced chicken, cooked

1 8oz jar sundried tomatoes, drained *If allergic to tomatoes consider mushrooms, broccoli or artichokes as a substitute

1 tbsp italian seasoning

1 tsp garlic powder

1 tsp salt

*Optional vegan cheese or regular shredded cheese for serving (2-3 C shredded cheese)

Directions:

1. Preheat oven to 400F

2. In a 9×13 baking dish add all your ingredients and mix well.

3. Cover the dish tightly with tin foil and bake for 40 minutes. Stirring once half way

4. If using vegan or regular cheese remove the foil after the 40 minutes has passed. Add the cheese on top and put the dish back in the oven for about 5 minutes until the cheese has melted. *For this video I put one portion in a ramekin with cheese on top and baked it separately which is another option if you have someone in your house with a dairy allergy