Pesto-Chicken Pasta

Pesto-Chicken Pasta
Serves 6

1 box farfalle
2 chicken breast halves, cubed
1 large zucchini, half-moons
12oz broccoli florets
1 red pepper, thin-sliced
1 pint grape/cherry tomatoes, halved

Pesto:
3 cups packed basil
4 cloves garlic
1 cob cooked corn, in nibblets
1/3c pine, walnuts, pistachios, etc
1/4c chicken stock
olive oil
3 Tbs parmesan

Season the dust the chicken with flour. Cook in a pan until done. Once done, remove and cook the zucchini until browned and softened a bit.
Cook the pasta, adding the broccoli for the last minute.

Mix dry pesto ingredients, plus aggressive salt/pepper. With machine running, add oil slowly until texture is close but a bit wet. Add the cheese and mix to finish.

Mix everything together with the pasta and serve hot or cold.