Chicken and Squash Pesto Pasta

Ingredients

• Spaghetti

  dry, enriched

  6 oz or 170g

• Olive oil

  1 ½ tbsp or 20g

• Chicken breast

  raw, skinless

  9 oz or 255g

• Summer squash

  raw

  1 ½ medium or 294g

• Garlic

  raw

  3 cloves, minced or 9g

• Basil pesto

  Classico brand, ready-to-serve

  ³⁄₁₆ cup or 47g

• Parmesan cheese

  shredded

  6 tbsp or 30g

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.