Fresh Garden Chicken Primavera

Preheat the oven to 400°F. Place the medium pot on high heat with 4 cups of water and a 1/2 teaspoon of salt. Once boiling, add the fresh pasta and cook for 3–4 minutes. Reserve a 1/4 cup of cooking liquid, then drain well.

Wash the zucchini and tomatoes. Chop the zucchini into 1-inch chunks. Cut the tomatoes and the mozzarella cheese in half and set aside.

Place the oven-proof skillet on medium-high heat. Add 1 tablespoon of oil, then preheat the pan for 3 minutes. Carefully place the pesto-marinated chicken in the pan. Cook for 3–5 minutes, then carefully add the cut zucchini, but do not stir. Let the zucchini brown on one side, then stir and cook for 2–3 minutes more. For food safety, cook chicken to a minimum internal temperature of 165ºF.

Next, add the white beans and tomato basil sauce and bring to a low boil. Remove from heat and turn off the burner.

Stir in the pasta and the reserved water. Arrange the cut tomatoes and cheese on top, then place in the hot oven for 6–8 minutes, or until the cheese begins to melt. Chef’s Tip: For added caramelization of the cheese, finish under the broiler for 3–4 minutes.

To serve, divide the pasta between two plates.