October 13, 2016
Take advantage of overflowing gardens and seasonal farmers markets with this quick dinner recipe. Add your favorite vegetables to customize it exactly to your taste.
8 ounces penne
2 tablespoons olive oil
2 zucchini, sliced lengthwise and cut into bite-size pieces
2 cans (14.5 ounces each) diced tomatoes seasoned with basil, garlic, and oregano, drained
2 cups cooked chicken, cut into bite-size pieces
1/2 cup shredded Parmesan or mozzarella cheese
1Cook pasta according to package directions; drain well.
2While pasta is cooking, heat oil in a large skillet; cook zucchini for 5-7 minutes until tender.
3Stir the tomatoes and chicken into the zucchini; cook until thoroughly heated.
4Stir drained pasta into vegetable mixture and toss.
5Top with cheese, serve and enjoy.
Easily swap canned tomatoes for fresh by seeding and dicing 4-6 medium tomatoes. Add 1/4 teaspoon minced garlic to skillet with oil, then season vegetable mixture to taste with basil and oregano.
This recipe is a great way to use leftovers, including rotisserie chicken or grilled vegetables.
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