Step 1

Cook pasta in boiling water until al dente, about 10 minutes. Reserve 1/2 cup of pasta water and drain pasta, then set aside in a strainer. Return pasta pot to stove over med-high heat.

Step 2

Add remaining tbsp of olive oil to pot, then add chicken and cook for 5 minutes until browned. Add tomatoes, zucchini, yellow squash, red onion and garlic. Saute for 2 minutes until veggies have softened.

Step 3

Add pesto, pasta waster and pasta back to pot, stirring well to coat and cooking for another 2 minutes or so. Stir in chopped spinach and remove from heat. Serve and enjoy!