Summertime chicken spaghetti by Homebird

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Bring a large pot of salted water to the boil over a high heat and cook the spaghetti according to package instructions.
Meanwhile, heat the olive oil in a large pan over a medium-high heat. Add the courgette, season with salt and pepper and cook for 2-3 minutes per side until the soft and golden-brown. Add the cherry tomatoes and cook for 2-3 minutes until softened.
Stir in the chopped Homebird chicken along with the basil pesto.
Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the pan and toss to combine.
Add the Parmesan and a splash of the pasta cooking water to the pan. Stir over a medium-low heat for 1-2 minutes until the Parmesan has melted and the pasta is nicely coated.
Divide amongst serving bowls and scatter over some torn fresh basil leaves and some extra Parmesan.

Per serving 559kcals, 19.4g fat (5.4g saturated), 70.2g carbs, 4.3g sugars, 31.9g protein, 4.3g sugars, 5g fibre, 0.327g sodium

By easyFood