Source: Partner's Restaurant

1 teaspoon olive oil
2 cloves slivered garlic
8 ounces julienne boneless chicken breast
2 teaspoons butter
2 tablespoons flour
2 cups chicken stock
1/4 onion, diced and blanched
1 stalk celery, diced and blanched
1 carrot, diced and blanched
1/4 cup peas, blanched
1 tablespoon pesto

Place oil in saucepan. Add garlic and remove once it begins to brown. Add chicken and brown lightly. Add butter. Add enough flour to absorb the oils. Cook 2 minutes. Add heated chicken stock. Add more or less depending on how thick you like it. Add vegetables and season. Add 1 tablespoon pesto. Pour into acorn squash or bread bowl. Enjoy.