DAY Recipe

INGREDIENTS

• 16 ounces egg noodles
• 1 (10ounce)bag frozen peas
• 2 cups carrots , sliced
• 1/2 (1 1/3ounce)envelope pesto sauce mix
• 1 tablespoon chives
• 2 cups cooked chicken, cubed
• 2 tablespoons parsley

DIRECTIONS

1. Preheat oven to 375 degrees F–cook egg noodles according to directions. When done, place in greased 2 qt baking dish.
2. Cook peas and carrots in boiling water for 3 minutes–drain.
3. Prepare half of the Pesto sauce mix.
4. Add peas, carrots, and chicken to sauce and stir.
5. Spoon over noodles, sprinkle with chives and parsley and bake 15 minutes.

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