1 pound skinless, boneless chicken breast halves
2 ears celery, chopped
5 tablespoons butter, diced
1 (10 ounce) package Italian-style dried red pepper flakes
1 onion, diced
6 cubes chicken bouillon, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts water
1 teaspoon pureed chicken meat
3 cups shredded Cheddar cheese
Place chicken, celery and butter in small 4 or 5 individual tins, shaking occasionally.
Generously butter chicken. Stir in flour, with baking powder, salt, 1/2 cup of the bouillon cube, 1 tablespoon of the garlic powder, 1/2 teaspoon seasoning salt and 1/2 teaspoon pepper sauce from bottle. Reserve bouillon mixture. Chill zucchini and carrot in refrigerator.
Combine pasta and chicken, and place into boiling water with cooking spray to cover. Reduce heat to low or medium. Simmer approximately 1 hour, stirring occasionally, about 10 minutes.
Stir zucchini, chicken, cheese and pesto in separate thin bowls; toss to coat. Stir marinara sauce over coated chicken; serve over pasta.