This is one of our favorite summer recipes when we have lots of basil and zucchinis. The name is self-explanatory once you see the final result - it looks radioactive green but tastes superb.

Ingredients for 5:



1 cup of pesto (basic recipe or with nuts)

1 chopped onion

1 chopped garlic clove

olive oil

4 chicken breasts chopped in cubes

2 or 3 zucchinis unpeeled, chopped in cubes

200g of fusilli pasta

salt

Preparation:

Gently fry the onion and garlic clove in a bit of olive oil (just enough to cover the bottom of a large pan) until the onion turns golden. Add the chicken until it is cooked, then add the zucchini and the pasta (add water as needed just so the ingredients don't stick to the bottom of the pan) and a pinch of salt. Let it simmer for 10-12 minutes and then add the pesto, and keep stirring while it cooks for another 2 minutes.

Enjoy!