Here's the recipe:
Take 2 chicken breast, cube and cook in frying pan.
In a blender, take 3 cups of baby spinach, 1/2 cup of Caesar Vinaigrette dressing, 1/4 cup basil and
2 tablespoons of water. Blend until nice and smooth.
Boil Three Cheese Ravioli (Safeway Select) according to direction and add sliced yellow squash
during the last minute of boiling.
I made my own pot of Gluten Free Fusilli pasta (Schar) and added some squash
during the last minute as well.
Once the chicken is cooked through, drain and add the pesto to the sauce pan on low.
Drain pasta and add to serving bowl.
Coat pasta with pesto/chicken and toss.
Sprinkle the top with Parmesan cheese and serve!
It was delicious.