Pesto Chicken Bake

3-5 boneless,skinless chicken breast, cut in bite size pieces

1 or 2 lb. baby red potatoes

1-2 zucchini, sliced

1 red bell pepper, cut in strips

1 yellow squash, sliced

1 small bag baby carrots or 1 cup sliced

3/4 cup pesto sauce ( sold in deli area or pasta area)

3 tsp olive oil

3 Tbsp. water

1. In a large bowl, mix pesto, water and olive oil.

2. Add uncooked chicken and veggies. Stir

3. Put all in a large roasting pan or 9x13. Sprinkle with salt and pepper.

4. Cook with a loose piece or foil on top, uncovering last 15 min.

5. Bake at 425 deprees for 1 hour or so.