Gluten Free Alfredo Noodles with Roasted Butternut Squash and Peas

2 lb. boneless chicken breasts, cut into cubes
1 lb. gluten free pasta
1/2 package frozen peas
1 package frozen cubed butternut squash
1 jar alfredo sauce
1/4 c. chicken broth
2 Tbsp. pesto sauce

Cook cubed chicken in a little oil.  Once it is brown, add chicken broth and pesto and cook until most of the liquid is gone.


Roast butternut squash until golden.


Meanwhile defrost peas under running water.


Add alfredo sauce to browned chicken and top with squash.  Cover and simmer till flavors marry.


Place cooked noodles in a large bowl.  Pour sauce/chicken mixture over noodles and top with peas.


Stir to combine.