Italian Chicken and Vegetable Skillet

1: Season the cut up pieces of chicken with salt and pepper and place them in a freezer bag with the tablespoon of pesto, 1 teaspoon of Italian seasoning, red pepper flakes and minced garlic.

2: Massage the mixture into the chicken and let it marinate for at least 15 minutes or overnight.

3: Heat a 12 inch skillet over medium-high heat and spray it with cooking oil.

4: Add the chicken mixture to the hot skillet and sauté until thoroughly cooked, about 4-5 minutes.

5: Remove the cooked chicken onto a plate.

6: Spray the skillet with more cooking oil then add in the zucchini, tomatoes, and remaining teaspoon of Italian seasoning.

7: Sauté until they start to soften, about 2-3 minutes.

8: Lower the heat to medium and add the chicken back into the skillet along with the cannellini beans, balsamic vinegar, and basil.

9: Stir everything together and taste for seasoning.

10: Top with the shredded parmesan cheese and cover with a lid or loosely with a piece of foil until the cheese melts.

11: Serve immediately.