Friday, December 11, 2009

Chicken & Zucchini Pasta in Light Tomato Sauce

Makes 8 Servings (1 1/2 cup each)

1 1/2 lbs skinless, boneless chicken breasts
1 box 14.5 oz. bowtie pasta ( used Barilla Plus Farfalle)
3 cloves garlic, sliced thin/chopped
2 green onions, chopped
4 small zucchini, shredded
1 can petite diced tomatoes
2 tsp olive oil
1 1/2 cups fat free chicken broth
1 tbsp fresh parsley, finely chopped
1/2 tsp crushed red pepper flakes (optional)
salt and pepper to taste

Cook pasta according to package instructions.

While pasta cooks, in a large skillet saute cut up chicken in 1 tsp olive oil. Season chicken with salt and pepper. Saute until cooked, remove from heat. Set chicken aside.

Add 1 tsp olive oil to the pan, lower heat to medium, add green onions and garlic and saute until golden, about 1 minute.

Add tomatoes and season with salt and pepper.  Cook about 1 minute.

Add zucchini, saute another minute. Add chicken broth, red pepper flakes and mix well.  Chop chicken into smaller pieces.  Return chicken to the pan and simmer 30 seconds.

When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mix well with the sauce and adjust salt and pepper. Add chopped parsley and serve.

Top with some really good grated cheese!


1 comment:

  1. Coming from someone who had the very first helping from this was yummy!!