1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the sliced chicken, season with salt and pepper, and cook 4–5 minutes per side until golden and cooked through.

3. Transfer the chicken to a plate and tent with foil to keep warm.

4. In the same skillet, add a drizzle of olive oil and the minced garlic and cook until fragrant, about 30 seconds.

5. Add broccoli florets and red bell pepper and sauté 3–4 minutes until they begin to soften.

6. Stir in zucchini and cherry tomatoes and cook 2–3 minutes until tender-crisp.

7. Add spinach or peas and cook 1 minute until wilted.

8. Return the chicken to the skillet and toss with the vegetables.

9. Meanwhile, cook pasta in salted boiling water until al dente, reserve 1/2 cup pasta water, then drain.

10. Add chicken broth, lemon juice and zest, and remaining olive oil to the skillet and simmer 1–2 minutes.

11. Add the pasta to the skillet and toss to coat, adding reserved pasta water as needed.

12. Stir in Parmesan cheese and basil or parsley and adjust seasoning.

13. Serve immediately and enjoy.