- Cook the fusilli in salted water, for the time indicated on the packaging.
- Heat a good dash of oil in a frying pan and cook the onions for 2 minutes, add the chicken cubes and continue cooking for 5 minutes while stirring constantly.
- Add the peppers and the zucchini and continue cooking for 2 minutes.
- Add the pesto and mix well.
- Add the tomato halves and the still warm fusilli and mix well.
- Serve hot, garnished with parmesan shavings and chopped basil.