Parmesan Zucchini Tomato Chicken Spaghetti

chicken veggie pasta, pesto chicken veggie pasta, pesto zucchini, how to cook pasta

”  A delicious pasta toss with basil pesto and lots of grated Parmesan cheese!” – juliasalbum.com

Serving Size: 4

Ingredients:
  • 1 tablespoon olive oil
  • 1 zucchini sliced
  • salt
  • 1 teaspoon olive oil
  • 1 lb chicken breast , uncooked, sliced
  • 1/4 cup basil pesto
  • 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
  • 1/4 cup basil pesto
  • 1/3 cup Parmesan cheese , grated
Directions:
  • Heat 1 tablespoon olive oil in a large skillet on medium-high heat until hot. Add sliced zucchini, sprinkle with salt, and cook, on medium-high heat, for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet.
  • To the same skillet, add one teaspoon of olive oil and sliced chicken breast. Sprinkle the chicken with salt and cook on medium heat for about 5-7 minutes, flipping chicken slices a couple of times, until the chicken is cooked through and no longer pink in the center. Remove from heat, and stir in 1/4 cup of basil pesto with the chicken slices.
  • In a large pot, bring water to boil, add spaghetti, and cook until al dente, according to the package instructions. Drain pasta.
  • Add cooked and drained pasta to the skillet with the cooked chicken. Add red and yellow cherry tomatoes (each one sliced in half). Add another 1/4 cup of basil pesto, stir everything together, and reheat gently on low-medium heat. Taste and add extra basil pesto (if desired) and extra salt, if needed. Remove from heat. Sprinkle 1/3 cup of grated Parmesan cheese over the pasta in the skillet.
  • When serving, sprinkle each individual serving plate with extra Parmesan, if desired.

Recipe and Photo credit: juliasalbum.com

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