Summer Herb Chicken and Zucchini Pasta
Ingredients
-
½
lb.
Chicken Breast, cut into 1 inch cubes
-
1
medium
Zucchini, cut into 1 inch cubes
-
1
cup
Cherry Tomatoes, halved
-
½
lb.
Penne Pasta
-
1
tbsp.
Garlic, minced
-
½
unit
Jalapeno, finely chopped (optional)
-
¼
cup
Parsley, finely chopped
-
¼
cup
Basil, finely chopped
-
⅓
cup
Parmesan cheese
-
¼
cup
Reserved Pasta Cooking Water
Instructions
- Cook the pasta according to package instructions and set aside ¼ cup of the cooking water.
- Heat olive oil in a skillet over medium heat and season the chicken and zucchini with salt and pepper.
- Brown the chicken in the skillet, then set it aside and brown the zucchini.
- Add garlic and jalapeno to the zucchini halfway through cooking to prevent burning.
- Stir in the cherry tomatoes and cook quickly to avoid mushiness.
- Return the chicken to the skillet, add the cooked pasta, and mix in the Parmesan cheese and reserved cooking water.
- Stir to combine and allow the pasta to soak in the water for a creamy texture.
- Taste and adjust seasoning with salt or crushed red pepper as desired, then garnish with parsley, basil, and extra cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
You might also like