Parmesan Zucchini Tomato Chicken Spaghetti

packed with flavor
Packed with flavor
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Ingredients

Adjust Servings:
1 tbsp Olive oil
1 Zucchini sliced
1 tbsp Olive oil
1 lb Chicken Breast uncooked, sliced
¼ cup Pesto basil
8 oz Spaghetti uncooked , use gluten free spaghetti, for gluten free version
1 cup red Cherry tomatoes each sliced in half
1 cup yellow Cherry tomatoes each sliced in half
¼ cup basil Pesto
⅓ cup Parmesan cheese grated
Salt to taste

Nutritional information

552
calories
22g
fat
49g
carbohydrates
37g
protein
80mg
cholesterol
574mg
sodium
Ingredients

Parmesan Zucchini Tomato Chicken Spaghetti

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This Parmesan Zucchini Tomato Chicken Spaghetti recipe is a delicious midweek meal that you can have on the table in under 25 minutes. It combines chicken with one of my favorite herbs (basil in the pesto) and zucchini and tomatoes. Can you think of a dish which screams summer more?

Start by cooking the spaghetti and broccoli in a large pan of boiling water. As the pasta is cooking, sauté mushrooms and garlic in a skillet. Add cream and bring to a simmer before stirring in the spaghetti and broccoli. Finish the dish by stirring through Parmesan cheese. Delicious! 

To make Parmesan Zucchini Tomato Chicken Spaghetti, you will need the following ingredients:

Ingridiens for Parmesan Zucchini Tomato Chicken Spaghetti

Steps to make Parmesan Zucchini Tomato Chicken Spaghetti

1
Done
2

Heat oil

Place 1 tablespoon of olive oil in a large skillet over medium-high heat.

2
Done
5

Cook zucchini

Once hot, add 1 sliced zucchini and sprinkle with a little salt. Sauté for about 5 minutes, flipping once halfway through. When the zucchini is tender and lightly browned, remove it from the skillet.

3
Done
5

Cook chicken

Place one teaspoon of olive oil and sliced chicken breast in the same skillet. Season with salt and cook for about 5-7 minutes on medium heat, turning occasionally, until the chicken is cooked through and no longer pink in the center.

4
Done
1

Add pesto

Remove the skillet from the heat, and combine ¼ cup of basil pesto with the cooked chicken slices.

5
Done
8

Cook pasta

Bring water to a boil in a large saucepan with 1 tablespoon of salt. Cook 8 ounces of spaghetti until al dente according to the package instructions.

6
Done
2

Drain spaghetti

Drain the spaghetti and add to the skillet with the chicken.

7
Done
2

Add tomatoes and pesto

Add 1 cup each of halved red and yellow cherry tomatoes. Add another ¼ cup of basil pesto. Stir the ingredients together, and gently reheat over low-medium heat.

8
Done
1

Taste and adjust seasoning

Taste the pasta and add extra pesto and salt, if needed. Remove the pan from heat.

9
Done
1

Add Parmesan

Scatter ⅓ cup of shredded Parmesan cheese over the cooked pasta in the skillet.

10
Done

Serve

Serve individual plates with extra Parmesan.

This Parmesan Zucchini Tomato Chicken Spaghetti is a delicious spaghetti dish which you can have on the table in less than 45 minutes. If you try this dish, please come back to leave a review to let me know what you think.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love chicken parm. Great recipe!

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