Parmesan Zucchini Tomato Chicken Spaghetti

Steps to make

1. 1

   Heat oil

   2 min
   

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

2. 2

   Cook zucchini

   5 min
   

   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.

4. 3

   Cook chicken

   5 min
   

   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.

5. 4

   Add pesto

   1 min
   

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

6. 5

   Cook pasta

   8 min
   

   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.

7. 6

   Drain spaghetti

   2 min
   

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

8. 7

   Add tomatoes and pesto

   2 min
   

   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.

9. 8

   Taste and adjust seasoning

   1 min
   

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

10. 9

    Add Parmesan

    1 min
    

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

11. 10

    Serve

    

    Serve individual plates with extra Parmesan.