1 package (about 1-2 lbs) boneless chicken breast
1/2 stick butter
1 tbsp Olive oil
1 med red onion sliced
2 green peppers sliced(optional)
1 pkg whole, small mushrooms(optional)
1 box Penne pasta
Pesto sauce
1/2 cup heavy cream
2 tbsp flour
1 cup white wine
Shredded Parmesan cheese

In large pot, melt 2 tbsp butter into olive oil. Add chicken breast, onion, pepper, and mushrooms. Cook until chicken is no longer pink and add 1/2 cup wine. Continue cooking until chicken is done. Remove chicken and reduce heat. In separate pot, cook pasta. Pre-heat oven to 350. Add butter and pesto to taste to remaining mixture along with the rest of ingredients and allow to thicken slightly. Cut chicken into slices and return to pot. Mix in pasta and place all ingredients in casserole dish and top with more parmesan. Bake until heated through and serve

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