Pasta with chicken, zucchini and garlic scape pesto

This dish is delicious and quite healthy with whole wheat pasta and only 2.8 oz. of grilled chicken breast. It's pretty much the same as my original version without the chicken but I simplified a few steps.

Serves 1, multiply as necessary.

2.0 oz. whole wheat pasta (I used penne)
olive oil
half of a small zucchini
2.8 oz. grilled chicken, diced
salt and pepper
garlic scape and basil pesto
Parmesan cheese

Cook the pasta according to package directions.

When about 6 minutes from completion, heat a sauté pan over medium-low heat. When hot, add a little olive oil and the zucchini. After a few minutes add the diced chicken.

Season with salt and pepper. A minute before the pasta is done, turn off the heat for the sauté pan.

When done, drain the pasta and add to the sauté pan.

Add the pesto. You don't want to cook the basil pesto because it will lose flavor. I used one of my pre-packaged jars, 1/3 of a recipe of pesto.

Thoroughly combine everything.

Plate. Microplane a little Parmesan cheese over the top. Serve!

Update 6/24/2013: I made this again and it was still excellent! This time I served it with homemade ciabatta bread.

Of course you could leave out the chicken and it would be vegetarian and still delicious.

It would probably be pretty good vegan, leaving out the chicken and Parmesan cheese. But you'd need to plan ahead, because there's Parmesan in the garlic scape pesto as well.