Parmesan Zucchini Tomato Chicken Spaghetti

Parmesan Zucchini Tomato Chicken Spaghetti


Ingredients:
1 zucchini sliced
1 teaspoon olive oil
1 lb chicken breast , uncooked, sliced
1/4 cup basil pesto
8 oz spaghetti , uncooked (use gluten free spaghetti, for gluten free version)
Check below.

Instructions:
  • First. Heat 1 tablespoon olive oil in a large skillet on medium-high heat until hot. Add sliced zucchini, sprinkle with salt, and cook, on medium-high heat, for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet.
  • After that, To the same skillet, add one teaspoon of olive oil and sliced chicken breast. Sprinkle the chicken with salt and cook on medium heat for about 5-7 minutes, flipping chicken slices a couple of times, until the chicken is cooked through and no longer pink in the center. Remove from heat, and stir in 1/4 cup of basil pesto with the chicken slices.
  • And then, In a large pot, bring water to boil, add spaghetti, and cook until al dente, according to the package instructions. Drain pasta.
  • Thanks to: https://juliasalbum.com/parmesan-zucchini-tomato-chicken-spaghetti/



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