Anthonys Pasta |

Penne with Garden Zucchini and Chicken

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.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings


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.

Cook’s Tip

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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