300g broccoli, trimmed, cut into florets
1 zucchini (200g), trimmed, cut into 1cm slices
800g chicken breast fillets, trimmed, cut into 2cm pieces
2 tablespoons olive oil
2 cloves garlic, crushed
500g jar Leggo’s Pasta Bake with Three Cheese Sauce
190g jar pesto
90g packet olive oil & sea salt croutons
1/3 cup grated parmesan
Boil broccoli and zucchini, uncovered, in a large saucepan of water for about 3 minutes, or until tender. Drain.
Meanwhile, toss chicken with oil and garlic in a large bowl.
Heat a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring for about 3 to 4 minutes, or until lightly browned. Return all chicken to pan with sauce, pesto and vegetables. Season with salt and pepper. Stir until heated through.
Transfer to an ovenproof dish (10-cup capacity). Sprinkle with croutons and parmesan.
Cook in a hot oven (200C) for about 20 minutes, or until golden and chicken is cooked. Remove from oven. Serve.
TIP! We used a jar of Barilla Pesto Alla Genovese, however any shelf-stable pesto is suitable. The packaged croutons in this recipe are available from Woolworths supermarkets.