Zucchini Chicken Pasta in Tomato Parmesan Sauce
Ingredients
The pasta
-
8
oz
uncooked wheat penne
The sauce
-
14.5
oz
can crushed fire-roasted tomatoes
-
8
oz
can tomato sauce
-
½
teaspoon
sugar
-
½
teaspoon
salt
-
½
teaspoon
Italian seasoning
-
½
teaspoon
dried basil
-
½
teaspoon
lemon juice
-
¼
teaspoon
crushed red pepper
-
1
tablespoon
extra-virgin olive oil
-
1
pound
boneless skinless chicken breasts
-
2
cloves
garlic, minced
-
1
teaspoon
extra virgin olive oil
-
1
large
zucchini, cut in half lengthwise and then sliced
-
¼
cup
fat free half and half
-
2
oz
Parmesan cheese, freshly grated
-
2
tablespoons
fresh parsley, chopped (optional garnish)
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a bowl, combine the crushed tomatoes, tomato sauce, sugar, salt, Italian seasoning, dried basil, lemon juice, and crushed red pepper, and stir until well mixed.
- Heat oil in a large skillet over medium-high heat, add chicken breasts, and sear until browned on both sides.
- Add minced garlic to the pan and cook until fragrant, then pour the tomato sauce mixture over the chicken and simmer uncovered until the chicken is cooked through.
- In a separate skillet, heat additional oil and cook the zucchini until softened and browned.
- Shred the cooked chicken and stir it back into the sauce, then add half and half and Parmesan cheese, mixing thoroughly.
- Combine the reserved penne and zucchini with the chicken and sauce, stirring to coat.
- Serve garnished with reserved Parmesan and chopped parsley if desired.
Nutrition Facts (estimated)
Servings
6
Calories
324
Total fat
8g
Total carbohydrates
36g
Total protein
30g
Sodium
mg
Cholesterol
mg
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