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Tomato, Zucchini and Chicken Skillet Pasta

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  0 reviews
  • 20 min prep time
  • 20 min total time
  • 6 ingredients
  • 4 servings
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This easy summer skillet packed with fresh veggies and tasty pesto chicken is ready in just 20 minutes.

Holly Lofthouse Recipe by Holly Lofthouse
June 23, 2014

8
oz uncooked penne pasta
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4
cup basil pesto
2
cloves garlic, finely chopped
1
zucchini, halved lengthwise, sliced
1
large tomato, cut into 1-inch pieces

Steps

  • 1 Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken and pesto; cook and stir 10 minutes or until chicken is no longer pink in center. Transfer cooked chicken to plate; set aside.
  • 2 Meanwhile, cook pasta as directed on package; drain.
  • 3 Spray same skillet again with cooking spray. Add garlic and zucchini; if desired, season with salt and pepper. Cook and stir 5 minutes. Add tomatoes; cover and cook about 3 minutes or until tomatoes are hot and zucchini is tender.
  • 4 Add cooked pasta and chicken to skillet; gently toss to combine. Serve immediately.
  • 1 Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken and pesto; cook and stir 10 minutes or until chicken is no longer pink in center. Transfer cooked chicken to plate; set aside.
  • 2 Meanwhile, cook pasta as directed on package; drain.
  • 3 Spray same skillet again with cooking spray. Add garlic and zucchini; if desired, season with salt and pepper. Cook and stir 5 minutes. Add tomatoes; cover and cook about 3 minutes or until tomatoes are hot and zucchini is tender.
  • 4 Add cooked pasta and chicken to skillet; gently toss to combine. Serve immediately.

Expert Tips

Top pasta mixture with freshly grated Parmesan cheese.

Try adding diced bell pepper for added flavor!

No nutrition information available for this recipe
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