Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4
The beautiful presentation with a pop of colours from the zucchini, red & yellow cherry tomatoes will make you stare at this Parmesan Zucchini Tomato Chicken Spaghetti with love! A healthy, delightful, and filling Mediterranean pasta with basil pesto and loads of grated Parmesan cheese.
Ingredients
1 tbsp olive oil
1 zucchini sliced
salt
1 tsp olive oil
1 pound chicken breast, uncooked, sliced
1/4 c. basil pesto
8 ounces spaghetti, uncooked (use gluten-free spaghetti, for gluten-free version)
1 c. red cherry tomatoes, each sliced in half
1 c. yellow cherry tomatoes, each sliced in half
1/4 c. basil pesto
1/3 c. Parmesan cheese, grated
How to make Parmesan Zucchini Tomato Chicken Spaghetti
Step 1: In a large skillet, heat a tbsp olive oil over medium-high heat. Add the sliced zucchini to the hot oil, sprinkle with salt, and cook for approximately 5 minutes, flipping once until soft and a little brown. Set the zucchini aside when done.
Step 2: Add another tbsp olive oil to the now-empty skillet. Add in the sliced chicken breast, season with salt, and cook for approximately 5 to 7 minutes over medium heat. Flip the chicken slices a few times until no longer pink and completely cooked. Take away from the heat, then stir in 1/4 cup of basil pesto.
Step 3: Following the package directions, cook the spaghetti in a large pot with boiling water until al dente. Drain when done.
Step 4: To the skillet with the cooked chicken, add the cooked and drained pasta along with red and yellow cherry tomatoes (sliced in half), then another 1/4 cup of the basil pesto. Stir well and gently reheat over low-medium heat. If desired, add more basil pesto and season to taste. Take away from the heat, then sprinkle with 1/3 cup of grated Parmesan cheese.
Step 5: If desired, sprinkle each serving with more Parmesan before serving. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 552 | Calories from Fat 198 | Fat 22g 34% | Saturated Fat 4g 25% | Cholesterol 80mg 27% | Sodium 574mg 25% | Potassium 851mg 24% | Carbohydrates 49g 16% | Fiber 3g 13% | Sugar 4g 4% | Protein 37g 74% | Vitamin A 1005IU 20% | Vitamin C 21.9mg 27% | Calcium 182mg 18% |
Iron 2mg 11%
Ingredients
- 1 tbsp olive oil
- 1 zucchini sliced
- salt
- 1 tsp olive oil
- 1 pound chicken breast, uncooked, sliced
- 1/4 c. basil pesto
- 8 ounces spaghetti, uncooked (use gluten-free spaghetti, for gluten-free version)
- 1 c. red cherry tomatoes, each sliced in half
- 1 c. yellow cherry tomatoes, each sliced in half
- 1/4 c. basil pesto
- 1/3 c. Parmesan cheese, grated
Instructions
Step 1: In a large skillet, heat a tbsp olive oil over medium-high heat. Add the sliced zucchini to the hot oil, sprinkle with salt, and cook for approximately 5 minutes, flipping once until soft and a little brown. Set the zucchini aside when done.
Step 2: Add another tbsp olive oil to the now-empty skillet. Add in the sliced chicken breast, season with salt, and cook for approximately 5 to 7 minutes over medium heat. Flip the chicken slices a few times until no longer pink and completely cooked. Take away from the heat, then stir in 1/4 cup of basil pesto.
Step 3: Following the package directions, cook the spaghetti in a large pot with boiling water until al dente. Drain when done.
Step 4: To the skillet with the cooked chicken, add the cooked and drained pasta along with red and yellow cherry tomatoes (sliced in half), then another 1/4 cup of the basil pesto. Stir well and gently reheat over low-medium heat. If desired, add more basil pesto and season to taste. Take away from the heat, then sprinkle with 1/3 cup of grated Parmesan cheese.
Step 5: If desired, sprinkle each serving with more Parmesan before serving. Enjoy!
