Chicken and Squash Pesto Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ⅛ cup or 31g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Bring a large pot of water to a boil and cook the spaghetti according to package directions until al dente. Drain well.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through to 165°F.
3. Add the sliced squash and minced garlic to the skillet and sauté until the squash is tender and the garlic is fragrant, 3–4 minutes. Remove from heat.
4. In a large bowl, toss the hot pasta with the pesto until evenly coated.
5. Add the chicken and squash mixture to the pasta and toss to combine. Sprinkle with Parmesan and serve warm.