Serves 4

3 tbls Peanut oil

1 lb Boneless, skinless chicken breast, cut into slices

1 ea Yellow onion, sliced thinly

1 ea Red bell pepper, sliced thinly

2 sm Zucchini, cut into 2 inch strips

4 oz Baby Portobello mushrooms, sliced

¼ cup Low sodium chicken stock

½ cup Basil pesto

Sea salt and freshly ground black pepper

Heat a large saute pan over high heat, add 2 tablespoons of the oil to the pan and when it is hot add the chicken in a single layer. Cook until just starting to brown and almost cooked through. Transfer the chicken to a dish and set aside.

Add 1 tablespoon of oil to the pan, when the oil is hot add the onion, once it is soft and tender add the red bell pepper, zucchini and mushrooms. Saute until you can smell the bell pepper and then add the chicken stock and chicken back to the pan. Bring the mixture up to a simmer, remove the pan from the heat and stir in the pesto. Toss the coat evenly and adjust the seasoning with salt and pepper as needed. Serve immediately.

__CKD non-dialysis ___Dialysis    ___Diabetes __XX_General Diet