Fresh Italian pesto dish for the summer days!

Here is a pasta dish that is not too heavy, but full of lost of goodness!

Walnut pesto
2cups fresh parsley
¾ cup toasted walnuts
1 tablespoon thyme
3 garlic cloves
½ cup olive oil
Salt and pepper

Mix all the ingredients together, expected for the olive oil, in a small food processor. Slowly blend the ingredients together, while added in the olive oil in- a little at a time.
Mix until finely chopped.

Red, yellow and green bell peppers- cored, seeded and thinly sliced.
2 garlic cloves, finely chopped
1 pound of pasta (whichever you prefer)
1 package of shredded cheese
2 boneless, skinless pieces of chicken

Heat two large skillets; one for the chicken and the other for sautéing the peppers and garlic. Cut chicken into diced-bite size pieces and sauté in skillet until no longer pink. Then combine pepper in garlic in the other skillet and sauté until it is yummy and caramelized. After combine both the chicken and peppers together.

In a large pot, boil and cook pasta until tender but still firm to the bite.
Drain pasta and then place into a large serving bowl. Slowly mix in the walnut pesto sauce and then mix in the chicken and peppers. Salt and pepper to taste and then serve!