Zucchini And Tomato Pasta With Chicken Recipe

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Zucchini and Tomato Pasta with Chicken

Susan Seybert


This is the time of year when I always have an abundance of zucchini from the garden. And, I just can't bear to throw it away.

My family devoured this dish when I made it even though they aren't veggie lovers.

pinch tips: How to Debone a Chicken




15 Min


30 Min


Stove Top


1 large
zucchini, diced in 1/2 inch pieces
3 medium
tomatoes, diced in 1/2 inch pieces
2 Tbsp
olive oil (reserve 1 tablespoon for chicken)
2 clove
garlic, crushed and chopped
1 tsp
onion powder
1 tsp
basil, dried
1/2 tsp
1/4 c
parmigiano-reggiano, grated (or cheese of your choice)
1/2 tsp
red pepper flakes
1 Tbsp
chicken stock concentrate
1 c
chicken breasts, boneless and skinless, cut in 1 inch pieces
1 box
pasta of choice

Directions Step-By-Step

Preheat large saute pan. Add 1 tbsp. olive oil and turn to coat bottom of pan. Add zucchini and saute for 10 mins. Add tomatoes and garlic and saute for an additional 10 minutes or until garlic and zucchini are translucent. Add in onion powder, basil, salt, red pepper flakes, grated cheese (this will melt into the sauce), chicken stock concentrate and water. Still to dissolve and heat an additional 10 mins. Pour contents into a bowl.
Using the same saute pan (no need to rinse), heat the remaining 1 tbsp. of olive oil. Salt and pepper the chicken pieces and saute in the olive oil until done and the juices run clear (about 8 minutes). Add to zucchini mixture.
In a seperate stock pot, cook pasta according to package directions. Drain.
Empty pasta into a large serving dish. Pour zucchini mixture on top of pasta. Sprinkle with additional grated cheese if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Healthy