2 Servings 20 min Cook
1 Tbsp Olive Oil
1 Breast, bone and skin removed Chicken Breast
1 Medium Squash
1 Cloves, minced Garlic
1 Oz Spaghetti
1/2 Cup Basil Pesto
1 Oz Parmesan Cheese
Cut chicken into bite sized pieces; set aside.
Heat olive oil in a large skillet over medium-high heat.
Sauté chicken, garlic, and squash until squash is tender and chicken is cooked through and no longer pink.
Cook pasta as per package directions.
Drain and set aside in a large bowl.
Add about 1 tablespoon of pesto to the bowl with the pasta.
Toss to combine.
Add chicken, garlic, and squash mixture to the pasta.
Toss well to combine.
Top with parmesan cheese and enjoy!
