Rainbow Bowls

Ingredients

• 400 g Chicken breast fillet
• 200 g Clara ole red pesto pasta sauce
• 3 cups San remo risoni pasta

  cooked
• 3 tbsp Clara ole red pesto pasta sauce
• 30 g Regular size zucchini sliced and roasted
• 30 g Eggplant sliced and roasted
• ½ tsp Mccormick lemon and pepper seasoning
• 1 tbsp La espanola pure olive oil
• 1/3 cup Raisins
• ¼ cup Red bell pepper diced
• ¼ cup Yellow bell pepper diced
• 30 g Red onion sliced
• 1/3 cup Cashew roasted
• 3 tbsp Spring onion sliced
• 3pcs Sundried tomato sliced
• ½ tbsp Mccormick black peppermill grind
• 1 tbsp Mccormick smoked paprika
• 1 tsp Mccormick iodized salt