Pesto Chicken Noodle Soup
In a large pot add 1 T. of olive oil on medium heat. Sear the chicken for 3-4 minutes. Remove. Add 1 T. of butter. Add the veggie bag and sauté for about 5 minutes. Season with salt and pepper. Pour in the broth, plus 1 C of water, and bring it to a boil over high heat. Add in the chicken and pasta. Cover, reduce heat, and cook for 20 minutes. Shred the chicken. Remove the rosemary. Add in the pesto. Season with salt, if needed. Stir in spinach. Serve, top with Parmesan Cheese.