A fresh and flavorful Italian-inspired pasta dish featuring tender chicken, sautéed zucchini, and colorful cherry tomatoes, all tossed in a savory basil pesto and topped with Parmesan.
1 tablespoon olive oil
1 zucchini, sliced
Salt
1 teaspoon olive oil
1 lb chicken breast, sliced
½ cup basil pesto (divided)
8 oz spaghetti
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
â…“ cup Parmesan cheese, grated
1.Sauté sliced zucchini in olive oil with salt until soft; remove.
2.Cook chicken in the same skillet with olive oil and salt until done; stir in ¼ cup pesto.
3.Boil spaghetti until al dente; drain.
4.Add pasta, chicken, tomatoes, zucchini, and the remaining ¼ cup pesto to the skillet.
5.Reheat gently on low-medium heat until combined.
6.Sprinkle with Parmesan cheese and serve.
Use gluten-free spaghetti for a gluten-free version.
Garnish with fresh basil for extra flavor.
Store in an airtight container for up to 3 days.