Parmesan Zucchini Tomato Chicken Spaghetti – a delicious pasta toss with basil pesto and lots of grated Parmesan cheese!
This easy-to-make pasta is a great recipe for both Summer and Autumn seasons. Zucchini and chicken when combined can be bland, but in this recipe their flavors are deliciously accentuated by tomatoes, basil pesto and grated Parmesan cheese. As you can see on the photos, there are lots of veggies in this dish (which makes it healthy!), and the chicken adds the protein and makes this pasta a more filling dish for those of us who can’t survive just on meatless recipes.
Start by cooking sliced zucchini (just use 1 zucchini) in a large skillet with olive oil and a pinch of salt:
After removing the zucchini, cook sliced chicken breast in the same skillet, and mix it with 1/4 cup of basil pesto:
Cook spaghetti according the package instructions, and combine all ingredients together in the skillet: cooked spaghetti, cooked chicken, cooked zucchini, and cherry tomatoes. I used 2 colors of cherry tomatoes, yellow and red, and I sliced each tomato in half.
Add another 1/4 cup of basil pesto and mix everything together! Reheat gently. Top with Parmesan cheese.