Parmesan zucchini tomato chicken spaghetti
Parmesan Zucchini Tomato Chicken Spaghetti - a delicious pasta toss with basil pesto and lots of grated Parmesan cheese!
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
Parmesan zucchini tomato chicken spaghetti
Instructions :
- 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.
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