PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This is a very refreshing, tasty spaghetti with zucchini, chicken, and red and yellow tomatoes, tossed in basil pesto with loads of Parmesan cheese. A healthy Mediterranean recipe that you can easily and quickly whip up any time!
Ingredients
1 tsp olive oil
1 pound chicken breast, uncooked, sliced
1 zucchini, sliced
¼ c. basil pesto
1 c. yellow cherry tomatoes, each sliced in half
1 c. red cherry tomatoes, each sliced in half
¼ c. basil pesto
⅓ c. Parmesan cheese, grated
8 ounces spaghetti, uncooked (use gluten-free spaghetti, for gluten-free version)
1 tbsp olive oil
Salt
How to make Parmesan Zucchini Tomato Chicken Spaghetti
Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced zucchini and season with salt. Cook for about 5 minutes, flipping once until the zucchini has softened and turned slightly browned. Set the zucchini aside when done.
Step 2: Add 1 tsp olive oil to the now-empty skillet. Then, add the sliced chicken breast and season with salt. Cook for about 5 to 7 minutes over medium heat, flipping often until the chicken is completely cooked and no longer pink in the middle. Take the pan off the heat and stir in 1/4 c of the basil pesto.
Step 3: Following the package directions, cook the spaghetti in a large pot of boiling water until al dente. Drain when done.
Step 4: To the skillet with the cooked chicken, add the pasta along with red and yellow cherry tomatoes. Return the zucchini to the skillet and add 1/4 c of basil pesto. Stir well and gently reheat over low-medium heat. If needed, add more basil pesto and salt. Take off the heat and sprinkle 1/3 c grated Parmesan on top.
Step 5: Serve on an individual serving plate. If desired, sprinkle each serving with more Parmesan. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 552, 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 tsp olive oil
- 1 pound chicken breast, uncooked, sliced
- 1 zucchini, sliced
- ¼ c. basil pesto
- 1 c. yellow cherry tomatoes, each sliced in half
- 1 c. red cherry tomatoes, each sliced in half
- ¼ c. basil pesto
- ⅓ c. Parmesan cheese, grated
- 8 ounces spaghetti, uncooked (use gluten-free spaghetti, for gluten-free version)
- 1 tbsp olive oil
- Salt
Instructions
Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced zucchini and season with salt. Cook for about 5 minutes, flipping once until the zucchini has softened and turned slightly browned. Set the zucchini aside when done.
Step 2: Add 1 tsp olive oil to the now-empty skillet. Then, add the sliced chicken breast and season with salt. Cook for about 5 to 7 minutes over medium heat, flipping often until the chicken is completely cooked and no longer pink in the middle. Take the pan off the heat and stir in 1/4 c of the basil pesto.
Step 3: Following the package directions, cook the spaghetti in a large pot of boiling water until al dente. Drain when done.
Step 4: To the skillet with the cooked chicken, add the pasta along with red and yellow cherry tomatoes. Return the zucchini to the skillet and add 1/4 c of basil pesto. Stir well and gently reheat over low-medium heat. If needed, add more basil pesto and salt. Take off the heat and sprinkle 1/3 c grated Parmesan on top.
Step 5: Serve on an individual serving plate. If desired, sprinkle each serving with more Parmesan. Enjoy!
