By Ashley Rector
Bring a large pot of salted water to a boil. Add whole-wheat penne and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and let rest before slicing.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Add sliced zucchini, yellow and red bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
Add cherry tomatoes to the vegetable mixture and cook for another 2-3 minutes until they start to blister. Season with salt and pepper to taste.
Toss the cooked penne with the sautéed vegetables in the skillet. Mix well to combine.
Slice the cooked chicken breasts into strips and place them on top of the pasta and vegetable mixture.
Sprinkle grated Parmesan and fresh basil over the dish. Serve immediately while warm.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Pasta Chicken Italian recipe is ready in 40 minutes and features Whole-wheat penne, Boneless skinless chicken breasts, Zucchini and other delicious ingredients. Contains 620 calories total.
Bring a large pot of salted water to a boil. Add whole-wheat penne and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and let rest before slicing.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Add sliced zucchini, yellow and red bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
Add cherry tomatoes to the vegetable mixture and cook for another 2-3 minutes until they start to blister. Season with salt and pepper to taste.
Toss the cooked penne with the sautéed vegetables in the skillet. Mix well to combine.
Slice the cooked chicken breasts into strips and place them on top of the pasta and vegetable mixture.
Sprinkle grated Parmesan and fresh basil over the dish. Serve immediately while warm.
Calories per Serving: 620
Your Rating:
