1. Wash chicken and pat dry. Season with salt and pepper on both sides.
2. Heat 1 tsp olive oil over medium heat. Once hot, cook chicken 5-7 minutes per side or until cooked through.
3. Remove from heat and spoon pesto sauce over both sides of chicken.

To Freeze

1. Place in freezer-safe storage, let cool in fridge for at least 1 hour, then freeze, making sure individual chicken breasts are spread out for quick freezing.

To Eat

1. Thaw overnight. Boil water for pasta and slice squash. Cook pasta according to package directions and sauté squash in 1 tsp olive oil, sprinkling with salt and pepper. Add additional pesto sauce to the pasta. Reheat chicken in individual bowls, then serve over pasta and squash. Enjoy!