Chicken and Zucchini Pesto Pasta

Instructions

1. 1

   Dice the zucchini into 5 mm pieces and cut the fully cooked chicken into small bite-size pieces. All timings below are for a 1000-watt microwave; use longer intervals in lower-watt machines and rely on tenderness and thermometer checks.

2. 2

   Combine the pasta and water in a 1.2-litre wide microwave-safe bowl. Cover with a vented microwave-safe lid and microwave at 100% power for 3 minutes, until the water is bubbling. Stir, then microwave at 70% power for 6 minutes, stopping to stir every 2 minutes.

3. 3

   Stir in the zucchini. Cover with the lid vented and microwave at 100% power for 2 minutes, stirring after 1 minute. The pasta should be tender and the zucchini softened; if necessary, continue in 30-second intervals. Using heatproof mitts, carefully drain through a small colander and return the pasta and zucchini to the bowl.

4. 4

   Stir in the chicken and pesto. Cover with the lid vented and microwave at 100% power for 3 minutes, stirring thoroughly and rotating the bowl halfway through. Let stand covered for 3 minutes, then stir and check several places with a food thermometer: the chicken and pasta mixture must reach 165°F/74°C. If necessary, microwave in additional 30-second intervals, stirring between intervals, then stand covered for another 3 minutes and recheck.

5. 5

   Keep the chicken, opened pesto and cut zucchini refrigerated until needed. Refrigerate any leftovers within 2 hours, or within 1 hour when the surrounding temperature exceeds 90°F/32°C.