One Pan Pesto Chicken

This recipe was super easy and really delicious.  My mom got me a Veggetti a while ago and I decided it was about time I use it once I found this recipe.  It's like a pencil sharpener, except for your veggies.  Weird, but fun.

Here's what you'll need:

• 2 tablespoons olive oil
• 3 skinless, boneless chicken breasts, cut into 2-inch pieces
• 1 medium red pepper, deseeded and sliced
• 5 medium zucchini, cut into ribbons or spirals (I used 3 large)
• 1 pint grape tomatoes, halved
• ¼ cup pesto homemade or store-bought (I used this stuff, I got it in the pasta sauce section of Cashwise (Coburn's)) and I used the entire 3.5 oz jar instead of wasting the little bit that was left
• mozzarella cheese, optional (you can get this in the deli section of your grocery store - I got the mozzarella pearls)

Set large pan (I actually used a pot) over medium heat. Drizzle in olive oil. Once the olive oil begins to shimmer, add the chicken pieces and the red pepper (I added a shake or 3 of this stuff, too) and cook, stirring frequently, until the chicken is cooked throughout, about 8 to 10 minutes. Stir in zucchini, tomatoes, pesto, and mozzarella cheese, if using. Serve immediately.