Pasta Primavera with Grilled Chicken

Season 1 small chicken breast with 1/2 tsp of Italian seasoning, 1/8 tsp of salt and a pinch of black pepper on both sides.

Heat 1/2 tbsp of olive oil in a medium skillet over medium-high heat. Add the seasoned chicken breast and cook for about 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from pan, let rest for 5 minutes, then slice into strips.

Meanwhile, bring a medium pot of salted water to a boil.

While waiting for the water to boil, wash and prepare all vegetables: slice the zucchini and yellow squash into half-moons, halve the cherry tomatoes, and mince the garlic.

Add 2 oz of fettuccine pasta to the boiling water and cook according to package directions until al dente (usually 8-10 minutes).

In the same skillet used for the chicken, add the remaining 1/2 tbsp of olive oil over medium heat.

Add 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.

Add the sliced zucchini and yellow squash to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.

Add 1/2 cup of halved cherry tomatoes to the skillet and cook for another 2 minutes.

Reserve 1/4 cup of pasta cooking water, then drain the pasta.

Add the cooked pasta to the skillet with the vegetables and toss to combine.

Add the juice of 1/2 lemon, remaining 1/8 tsp of salt, and 1/8 tsp of black pepper.

If the pasta seems dry, add a splash of the reserved pasta water to create a light sauce.

Remove from heat and stir in 2 tbsp of chopped fresh basil.

Transfer to a serving plate, arrange the sliced chicken on top, and sprinkle with 2 tbsp of grated parmesan cheese.