This meal was on the table in 20 minutes. Since it was so quick and easy, I didn’t get any pictures of the steps, but here they are.
Spiralize 1-2 yellow squash/zucchini per person. Squash was on sale, so that’s what I used. While spiralizing the squash, heat a large sauté pan with a drizzle of olive oil, on medium. Throw in a handful, per person, of precooked chicken. (Leftover, rotisserie, or prepackaged). Season with jarred pesto, and garlic. Toss to coat. Once heated threw, add a tablespoon of butter. Add spiralized squash to pan, toss to coat and warm.
The squash is delicate. Don’t stir, or over cook. Lightly toss in the pan until heated through. The squash will continue cooking after the heat has been turned off. Plate and top with Parmesan cheese.