Chicken Veggie Pesto Pasta
Enjoy this easy, delicious, healthy, & affordable Italian-style pasta dish!
Equipment
- 1 Large skillet for sauteing chicken & vegetables
- 1 Large pot for cooking pasta
- 1 Strainer
Ingredients
- 1 bell pepper diced
- 2 zucchini chopped
- 1 red onion chopped
- 1.5 lbs boneless, skinless chicken breast cubed
- 2 tbs olive oil
- 6.7 oz pesto
- 1/2 tsp salt to taste
- grated parmesan cheese to taste
- 1/2 box Pasta of choice I chose spaghetti for affordability & convenience.
Instructions
- Add olive oil to skillet & turn to medium heat while prepping ingredients. At the same time, start water with salt to boil for the pasta, & once water is boiling, add pasta & follow general cooking instructions (8-12 minutes depending on pasta type & brand).
- Cube chicken & add to skillet to begin cooking. Cook at medium-high heat until the cubed chicken is mostly cooked white.
- Add the bell pepper & onion to the skillet to sauté for 2-3 minutes. Stir occasionally, & turn up heat to help cook off some of the extra liquid cooking in the bottom.
- Add the zucchini & sauté an additional 2-3 minutes, stirring occasionally.
- Once the zucchini is softened, add 1/2 the pesto & stir to coat everything.
- Once pasta is done, drain cooking water & place into a large bowl with the remaining pesto & mix together. Once pasta & pesto are thoroughly mixed, pour the cooked chicken & vegetables on top, mix together, & serve. Add parmesan to taste & enjoy!
