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.

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Roast butternut squash until golden.

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Meanwhile defrost peas under running water.

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

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

 

Stir to combine.

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