Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite sized pieces

• 1 tablespoon pesto

• 2 teaspoons Italian seasoning, divided

• 1/2 teaspoon red pepper flakes (optional)

• 2 teaspoons minced garlic

• 1 cup cherry tomatoes, halved

• 2 small zucchini, diced

• 1 cup cannellini beans, rinsed and drained

• 1 tablespoon balsamic vinegar

• 1 tablespoon chopped fresh basil

• Kosher salt and fresh ground black pepper to taste

• 1/4 cup grated Parmesan cheese

Directions

1. Marinate overnight

   • Chicken with salt & pepper

   • Pesto

   • 1 tsp Italian seasoning

   • Red pepper flakes

   • Garlic

2. Cook chicken in hot skillet. Transfer to warm plate and place in oven to keep warm

3. Saute

   • Zucchini

   • Tomatoes

   • 1 tsp Italian seasoning

4. When done, add

   • Chicken

   • Beans

   • Balsamic

   • Basil

5. Serve topped with Parmesan

Source: https://reciperunner.com/italian-chicken-vegetable-skillet/