zucchini and tomato pasta with chicken
(1 RATING)
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.
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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 large zucchini, diced in 1/2 inch pieces
- 3 medium tomatoes, diced in 1/2 inch pieces
- 2 tablespoons olive oil (reserve 1 tablespoon for chicken)
- 2 cloves garlic, crushed and chopped
- 1 teaspoon onion powder
- 1 teaspoon basil, dried
- 1/2 teaspoon salt
- 1/4 cup parmigiano-reggiano, grated (or cheese of your choice)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chicken stock concentrate
- 1 cup water
- 4 - chicken breasts, boneless and skinless, cut in 1 inch pieces
- 1 box pasta of choice
How To Make zucchini and tomato pasta with chicken
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Step 1Preheat 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.
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Step 2Using 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.
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Step 3In a seperate stock pot, cook pasta according to package directions. Drain.
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Step 4Empty pasta into a large serving dish. Pour zucchini mixture on top of pasta. Sprinkle with additional grated cheese if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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