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Make This Now: 20-Minute Garden Skillet

Tomato, Zucchini and Chicken Skillet Pasta
By Holly Lofthouse

During the summertime I lean toward quick and simple meals for my family. This delicious summer skillet fits the bill. This one is filled with fresh summer veggies and flavorful pesto chicken and pasta. The pesto gives the whole skillet a flavor boost! 

Not only is this summer skillet yummy, but it is super simple to make. Everything comes together in less than 20 minutes. I like to serve it with a batch of Pillsbury® Big and Buttery Crescent rolls and it makes for one delicious meal.

Tomato, Zucchini and Chicken Skillet Pasta

Start by heating a large non-stick skillet over medium-high heat. Spray with cooking spray. Add the diced chicken and basil pesto. Stir and cook for 10 minutes, or until chicken is thoroughly cooked. Transfer cooked chicken to a plate. Set aside.

Diced chicken in a saute pan

Meanwhile, cook pasta. In the same skillet the chicken was cooked in, spray again with cooking spray. Add the garlic and zucchini to skillet. Season with salt and pepper. Cook and stir for 5 minutes. Add the diced tomatoes into the skillet. Cover with a lid, to allow vegetables to get hot and tender; about 3 minutes.

Sliced zucchini and tomatoes in a saute pan

Add cooked chicken and pasta to the skillet and gently toss to combine. Serve immediately.



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