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Tomato, Zucchini and Chicken Skillet Pasta

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Tomato, Zucchini and Chicken Skillet Pasta
  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 4
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This easy summer skillet packed with fresh veggies and tasty pesto chicken is ready in just 20 minutes.
By Holly Lofthouse
Updated Jun 23, 2014

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Top pasta mixture with freshly grated Parmesan cheese.
  • tip 2
    Try adding diced bell pepper for added flavor!

Nutrition Information

480 Calories, 14g Total Fat, 37g Protein, 53g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
200mg
8%
Potassium
550mg
16%
Total Carbohydrate
53g
18%
Dietary Fiber
4g
17%
Sugars
3g
Protein
37g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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