Deboned chicken breast
Garlic
Olive oil
Green onions
Carrots
Broccoli
Zucchini
Yello w squash
Green, red, yellow pepper
Eggplant

Quantities are not given; may be adjusted to taste. Saute garlic briefly in olive oil; then add chicken to brown and then cook approximately 20 minutes. Near end, add pesto sauce and cover.

In separate skillet, saute onions and carrots in olive oil. Then add other vegetables, cover, and cook without stirring until crispy done. Near end, salt to taste, stir to allow eggplant to absorb excess olive oil and add pesto. Serve chicken and vegetables with favorite pasta.