Mediterranean Pesto Pasta
This Mediterranean Pesto Pasta is packed with fresh vegetables, tender chicken, and grated Parmesan! Flavorful, simple to prepare, and budget friendly!
- 2 tbsp olive oil, divided
- 2 zucchini's, sliced
- 1 squash, sliced
- 1 lb chicken breast, diced
- 1/4 cup Pesto
- 8 oz spaghetti noodles
- 1 cup cherry tomatoes, sliced
- Seasoning of choice
- Parmesan cheese, grated
Heat 1 tbsp olive oil over medium heat in a skillet.
Add in the zucchini and squash once oil is heated. Cook for about 5 minutes, seasoning with salt/pepper or seasoning of choice *I use Chupacabra (see link in post above)
Once zucchini/squash is slightly browned, remove from skillet and set aside.
In same skillet, add remaining 1 tbsp. olive oil. Add uncooked chicken and season with salt/pepper or desired seasoning. Cook about 6-8 minutes, or until chicken is no longer pink.
As chicken is cooking, boil noodles and cook according to package directions. Drain once cooked.
Add cooked/drained pasta to the cooked chicken.
Toss in the cherry tomatoes and zucchini/squash mixture.
Add in the Pesto and toss to coat thoroughly. *You can add more Pesto if you prefer.
Sprinkle Parmesan on top and serve immediately! Enjoy!
Calories: 328kcal | Carbohydrates: 33g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 674mg | Fiber: 3g | Sugar: 4g | Vitamin A: 548IU | Vitamin C: 24mg | Calcium: 46mg | Iron: 1mg