Pesto Cream Chicken Pasta

INGREDIENTS:
5 chicken breasts, cubed
Chef Paul Prudhomme- Blackended Redfish Seasoning
1 box penne pasta (I used whole wheat)
Olive Oil
1 pint of heavy cream
1 tub of refrigerated basil pesto sauce
3 roma tomatoes, diced
1 small can of sliced black olives
Parmesan Cheese, Shredded

DIRECTIONS:
Cover (be generous) the chicken with redfish seasoning and let marinate in a ziplock bag for at least 3 hours. When ready to cook, boil the pasta according to the directions on the box. With a little olive oil, cook the chicken in a deep saute skillet. Once cooked, add in tomatoes, olives, cooked pasta and cream and pesto. Start with 1/2 of the cream and pesto and add more to taste and to evenly coat. You don't want the pasta to be too thick or too thin with the cream (I usually use about 3/4 of the pint). Heat throughly and then remove from heat for cream sauce to thicken. Top with parmesan cheese and serve!

Really good with a salad and warm, crusty bread!