Bites of sauteed chicken in a creamy sauce over a bed of pasta, zucchini, and tomatoes. Quick meal for lunch or dinner that takes only 30-minutes.
Serves 4
Ingredients:
12 oz. dried pasta (penne, shells, or rigatoni)
1 large zuchinni, quartered and sliced
3 garlic cloves, minced
2 roma tomatoes, diced
20 oz boneless chicken breast pieces
2 Tablespoons butter
2 oz. cream cheese (or marscapone)
2 Tablespoons sweet chili sauce
¼ cup parmesan cheese, shredded
Directions:
1. Fill a large pot 3/4 of the way up with salted water; heat to boiling on high. Add the pasta to the boiling water. Cook, stirring occassionally, 10-12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
2. Meanwhile, in a large pan (non-stick if you have one), heat a drizzle of olive oil on medium-high heat until hot. Add the zucchini in an even layer. Cook, without stirring, 4-5 minutes, or until lightly browned. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring frequently, 1-2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm.
3. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chicken pieces in an even layer; season with salt and pepper. Cook, without stirring 3-4 minutes, or until browned. Stir and cook another 3-4 minutes or until the chicken is cooked through. Turn off the heat.
4. To the pot of cooked pasta, add the cooked vegetables and chicken, butter, cream cheese, sweet chili sauce, and half of the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1-2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in half of the parmesan cheese. Taste, then season with salt and pepper if desired.
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