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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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Mediterranean Pesto Pasta is fresh, vibrant and satisfying! This dish is infinitely adaptable with your favorite veggies or in-season produce.

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Make your pesto and then set aside to cook the rest of the dish.
Cook your pasta according to the box directions.
While the pasta cooks, cook your chicken and veggies
Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
Dice the vegetables into 1 1/2 inch pieces
1. Zucchini: Slice in half length-wise, then dice into half moon shape
2. Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
3. Cherry Tomatoes: Slice in half lengthwise
Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
Now its time to put the dish together!
In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
Taste the pasta and add additional pesto per your preference.
Serve immediately and enjoy a taste of a Mediterranean Summer!

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