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Prep 20min
Total20min
Ingredients6
Servings4
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Ingredients
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
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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.
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Top your chicken and zucchini pasta skillet with freshly grated Parmesan cheese for added deliciousness.
Try adding diced bell pepper to your summer skillet pasta for extra color and flavor!
Pesto is a classic Italian sauce or spread made from basil, garlic, pine nuts, olive oil and Parmesan cheese.
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