Pesto pasta chicken



1. 1 boneless, skinless chicken breast, sliced into ½-inch pieces

2. ½ teaspoon salt

3. ½ teaspoon ground black pepper

4. 1 tablespoon olive oil

5. ½ cup cherry tomatoes, halved

6. 2 cups spiralized zucchini

7. 4 ounces whole wheat spaghetti, cooked

8. 3 tablespoons pesto

9. 1 tablespoon shredded Parmesan cheese





1. On a cutting board, season the chicken with salt and pepper.

2. Heat olive oil in a pan over medium heat. Once the oil is shimmering, add the chicken until browned on all sides, about 4 minutes.

3. Add the tomatoes and zucchini noodles, and cook until softened, about 2 minutes. Remove the pan from the heat.

4. Add the cooked pasta and pesto and stir until fully coated.

5. Top with Parmesan cheese.