Ingredients
Scale
- 1 tablespoon olive oil
- 1 zucchini, sliced
- salt, to taste
- 1 teaspoon olive oil
- 1 lb chicken breast, uncooked, sliced
- ¼ cup basil pesto
- 8 oz spaghetti, uncooked (use gluten free 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
Instructions
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat until hot. Add sliced zucchini, sprinkle with salt, and cook for about 5 minutes, flipping once, until soft and slightly browned. Remove zucchini from the skillet.
- To the same skillet, add 1 teaspoon olive oil and sliced chicken breast. Sprinkle with salt and cook on medium heat for 5-7 minutes, flipping a couple times, until cooked through and no longer pink. Remove from heat and stir in ¼ cup basil pesto.
- In a large pot, bring water to boil, add spaghetti, and cook until al dente per package instructions. Drain pasta.
- Add cooked pasta to the skillet with chicken. Add red and yellow cherry tomatoes (sliced in half), cooked zucchini, and another ¼ cup basil pesto. Stir together and reheat gently on low-medium heat. Taste and adjust pesto or salt if needed. Remove from heat and sprinkle ⅓ cup grated Parmesan over the pasta.
- Serve with extra Parmesan on individual plates if desired.
Notes
For gluten-free version, use gluten-free spaghetti. Add extra pesto or salt to taste. Yellow cherry tomatoes add color but can be substituted with more red if unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg