# What You'll Need:
→ Proteins
01 - 1 large chicken breast, diced (or 1 cup cooked chicken, shredded)
→ Pasta
02 - 10 oz dried pasta (penne, fusilli, or similar)
→ Vegetables
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup frozen peas
05 - 1/2 cup bell pepper, diced
06 - 1/2 cup zucchini, sliced
07 - 1/2 cup spinach, roughly chopped
→ Pantry Staples
08 - 2 tbsp olive oil
09 - 2 cloves garlic, minced
10 - 1 tsp dried Italian herbs
11 - 1/2 cup canned diced tomatoes (or tomato sauce)
→ Dairy
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella
14 - 1/3 cup heavy cream
→ Garnish
15 - Fresh basil leaves
16 - Cracked black pepper
→ Finish
17 - Zest of 1 lemon
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked, about 5 to 6 minutes. Remove and set aside.
03 - In the same skillet, sauté garlic and diced bell pepper for 2 minutes until fragrant. Add cherry tomatoes, zucchini, and Italian herbs. Cook for 3 to 4 minutes, stirring occasionally.
04 - Stir in canned tomatoes, peas, and spinach. Simmer for 3 to 4 minutes until vegetables are tender.
05 - Reduce heat, return cooked chicken to the skillet. Add heavy cream and half of the Parmesan and mozzarella cheeses. Stir until cheeses melt and sauce becomes creamy.
06 - Add drained pasta to the skillet and toss to combine. Add reserved pasta water as needed to loosen the sauce.
07 - Adjust seasoning to taste. Serve hot, garnished with remaining cheese, fresh basil leaves, cracked black pepper, and lemon zest.
