Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
Loaded with scrumptious flavors, this Parmesan Zucchini Tomato Chicken Spaghetti is surely a must-try! Perfect for dinner when everyone is around. Enjoy!
Ingredients:
1 c yellow cherry tomatoes, each sliced in half
¼ c basil pesto
1 tbsp olive oil
1 zucchini, sliced
8 ounces spaghetti, uncooked (use gluten-free spaghetti, for gluten-free version)
1 pound chicken breast, uncooked, sliced
1 c red cherry tomatoes, each sliced in half
⅓ c Parmesan cheese, grated
¼ c basil pesto
salt
1 tsp olive oil
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Add 1 tbsp olive oil and allow it to become hot.
Add the zucchini slices, then season with salt to taste. Cook for 5 minutes or until both sides turn a bit brown. Transfer the zucchini slices onto a clean plate.
In the same skillet, add 1 tbsp of olive oil.
Add the chicken slices, then season with salt and cook for about 5 minutes or until brown on all sides. Remove the skillet from the stove.
In the skillet with the chicken, add ¼ cup basil pesto and stir until well mixed.
Refer to the directions provided on the package of the pasta on how to cook it. Drain.
Add the cooked pasta into the skillet with the chicken together with cherry tomatoes, zucchini slices, and ¼ cup of basil pesto. Toss until well mixed.
Place the skillet back on the stove and turn the heat to low-medium, then reheat the mixture.
Remove the skillet from the stove, then add ⅓ cup of grated Parmesan cheese on top.
Garnish each serving with more Parmesan cheese and herbs.
Serve and enjoy!
Nutrition Facts:
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%
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