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
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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!