Ground Chicken Pesto Pasta
cups (200 g)
cup (175 g)
jar basil pesto
fresh basil, lemon juice, grated parmesan, fresh ground pepper
Prepare spaghetti according to package directions. Drain and set aside once cooked.
While spaghetti cooks, add ground chicken to a large skillet and cook until no longer pink. Stir frequently and break into pieces.
Add the zucchini and tomatoes to the chicken. Cook for about 5 minutes or until the zucchini is just becoming crisp tender.
Add the cooked spaghetti and basil pesto. Stir thoroughly to evenly incorporate everything.
Add the garnishes of lemon juice, fresh basil, black pepper, or parmesan if desired. Serve warm and enjoy!