Pasta with pesto, zucchini and chicken

A plate of pasta is always welcome. Especially, when it is accompanied by nutritious chicken, zucchinis and basil pesto, ingredients they all contribute to a delightful symphony of tastes.

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  • Pasta of your own choice (I prefer rotini because they get covered with pesto in an ideal way)
  • 150 g basil pesto
  • 1 chicken fillet
  • 2 tablespoons of olive oil
  • 3 baby zucchinis
  • 1 lemon
  • 5 cherry tomatoes
  • Fresh spearmint


  • Cook the pasta according to their packaging directions.
  • Bring to a heat the olive oil inside a large, non-stick pan.
  • Thinly slice the chicken fillet and sauté the parts until golden brown in all of their sides.
  • Thinly slice the zucchinis and sauté them.
  • When the pasta has cooked, strain it and add it to the pan.
  • Add the pesto and stir properly.
  • Optionally, bring a pan to a heat, cut the lemons into halves and “burn” their insides.
  • Serve the pasta in plates and garnish with the “burnt” lemons, the spearmint and the cherry tomatoes cut into halves.

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