By Ashley Rector
Bring a large pot of salted water to a boil. Cook the whole-wheat penne according to package instructions until al dente. Drain and set aside.
Meanwhile, season the boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Transfer the chicken to a plate and let it rest for a few minutes before slicing.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced zucchini, yellow bell pepper, and red bell pepper to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, until they start to soften.
Return the cooked penne to the skillet and toss with the vegetables to combine. Add the sliced chicken and mix well.
Sprinkle the grated Parmesan over the pasta and stir until it melts. Add a handful of fresh basil leaves, gently tearing them, and give it a final toss.
Season the dish with more salt and pepper to taste before serving.
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This Pasta Chicken Main Course recipe is ready in 40 minutes and features Whole-wheat penne, Boneless skinless chicken breasts, Zucchini and other delicious ingredients. Contains 550 calories total.
Bring a large pot of salted water to a boil. Cook the whole-wheat penne according to package instructions until al dente. Drain and set aside.
Meanwhile, season the boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Transfer the chicken to a plate and let it rest for a few minutes before slicing.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced zucchini, yellow bell pepper, and red bell pepper to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, until they start to soften.
Return the cooked penne to the skillet and toss with the vegetables to combine. Add the sliced chicken and mix well.
Sprinkle the grated Parmesan over the pasta and stir until it melts. Add a handful of fresh basil leaves, gently tearing them, and give it a final toss.
Season the dish with more salt and pepper to taste before serving.
Calories per Serving: 550
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