Chicken Pesto Pasta

• 1 lb boneless skinless chicken breast
• 1 tablespoon olive oil
• 1 chopped onion
• 3 cloves minced garlic
• 12 ounces sliced zucchini
• 1/4 teaspoon salt and pepper
• 1 jar pasta sauce
• 3 cups pasta (any type of short pasta, ie: macaroni, spirals, etc.)
• 1/4 cup prepared pesto sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

1. Cut chicken into chunks and cook in heated olive oil in a LARGE non-stick frying pan.
2. REMOVE CHICKEN ONLY FROM FRYING PAN!
3. Add onion, garlic, zucchini, salt and pepper; cook over medium heat until onion is translucent.
4. Add tomato sauce, 2 1/2 cups of water and pasta to the pan and bring to a boil.
5. Reduce heat, cover and simmer, stirring occasionally, for about 8 minutes.
6. Uncover and continue simmering until pasta is to your liking.
7. Add chicken back to the pan.
8. Add pesto and stir.
9. Sprinkle with cheese.

chicken breast, olive oil, onion, garlic, zucchini, salt, pasta sauce, pasta, pesto sauce, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-pesto-pasta-89852 (may not work)