Ingredients:
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 chopped onions
3 cloves minced garlic
12 ounces sliced zucchini
1/4 teaspoon salt and pepper
1 jar pasta sauce
3 cups pasta ( any type of short pasta, ie: macaroni, spirals, etc.)
1/4 cup prepared pesto sauce
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Directions:
Cut chicken into chunks and cook in heated olive oil in a LARGE non-stick frying pan.
REMOVE CHICKEN ONLY FROM FRYING PAN!
Add onion, garlic, zucchini, salt and pepper; cook over medium heat until onion is translucent.
Add tomato sauce, 2 1/2 cups of water and pasta to the pan and bring to a boil.
Reduce heat, cover and simmer, stirring occasionally, for about 8 minutes.
Uncover and continue simmering until pasta is to your liking.
Add chicken back to the pan.
Add pesto and stir.
Sprinkle with cheese.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.