Cooking Instructions

• Heat 1 tablespoon olive oil in a large skillet on medium-high heat until hot. Add sliced zucchini, sprinkle with salt, and cook for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet.
• 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 ¼ cup of basil pesto with the chicken slices.
• In a large pot, bring water to boil, add spaghetti, and cook until al dente, according to the package instructions. Drain pasta.
• Add cooked and drained pasta to the skillet with the cooked chicken. Add red and yellow cherry tomatoes. Add back cooked zucchini. Add another ¼ cup of basil pesto, stir everything together, and reheat gently on low-medium heat. Taste and add extra basil pesto and extra salt if needed. Remove from heat. Sprinkle ⅓ cup of grated Parmesan cheese over the pasta in the skillet.
• When serving, sprinkle each individual serving plate with extra Parmesan, if desired.