30 min Pesto Pasta with chicken, zucchini, and mushrooms

Bring a pot of water up to a boil.
Prep the vegetables - wash the zucchini then trim the ends off. Cut the zucchini in half (⅓ if it’s really large), and then cut each chunk in half lengthwise. Then cut each half into thirds, creating spears. Set this aside in a bowl. Use a damp paper towel to wipe off the excess dirt on the mushrooms. Quarter the mushrooms and set aside. Mince the garlic and add this to a mixing bowl (for the chicken).
2 zucchini, 6 ounces mushrooms, 1 clove garlic
Cut the chicken thighs into 1” pieces. Add this to the bowl with the minced garlic. Add ½ teaspoon of kosher salt, black pepper, and a tablespoon of oil. Mix well.
10 ounces boneless skinless chicken thighs, ½ teaspoon kosher salt, Black pepper
Once the water is boiling, add a tablespoon of salt and add the pasta. Cook according to package directions, until al dente. Reserve 1 cup of pasta water.
6 ounces dry pasta
Heat another pan on medium high heat. Add a tablespoon of neutral oil and the cubed chicken. Cook for 3 minutes, then stir and add the quartered mushrooms. Cook for 5 minutes, stirring occasionally, and add ½ cup of pasta water or chicken broth if the pan looks a bit dry. After 5 minutes, add the speared zucchini and a pinch of salt. Give everything a mix, then add the pasta, the remaining ½ cup of pasta water, and the pesto. Give everything a mix, taste, adjust with more salt as desired, and enjoy!
⅓ cup of pesto, 1 cup pasta water, Kosher salt to taste