Summer Herb Chicken and Zucchini Pasta
Summer Herb Chicken and Zucchini Pasta is an easy weeknight recipe with pasta, zucchini, chicken and fresh herbs from the garden.
Servings 4 people
Ingredients
- 1/2 lb. Chicken Breast Cut into 1 inch cubes.
- 1 medium Zucchini Cut into 1 inch cubes
- 1 cup Cherry Tomatoes halved
- 1/2 lb. Penne Pasta You can use any shortcut of pasta. Bow ties would work well too.
- 1 tbsp. Garlic minced
- 1/2 Jalapeno Finely Chopped- This is optional and you can replace it with crushed red pepper flakes
- 1/4 cup Parsley Finely chopped
- 1/4 cup Basil Finely chopped
- 1/3 cup Parmesan cheese
- 1/4 cup Reserved Pasta Cooking Water After you cook the pasta set aside 1/4 cup of the starchy cooking water.
Instructions
- Cook Pasta according to package instructions. Don't forget to set aside a 1/4 cup of the cooking water.
- While you're cooking the pasta set a skillet over medium heat and drizzle in some olive oil. Salt and pepper the chicken and zucchini. Be sure to have everything chopped ahead of time as this recipe moves quickly.
- Brown the chicken in the pan. When it's finished set it on a plate and then brown the zucchini. About 1/2 way through cooking the zucchini all the way through add in the garlic and jalapeno (or crushed red pepper if using). This is so the garlic and pepper won't burn.
- Add in the tomatoes and stir them together. You don't want these too mushy so work quickly.
- When everything is done add the chicken back in along with the cooked pasta.
- Add the Parmesan Cheese and then drizzle in the 1/4 cup of pasta cooking water. Stir and allow the pasta and chicken to soak in the water. The pasta will become slightly creamy. Taste for seasoning. Add more salt if needed or crushed red pepper if you like it spicer.
- Garnish with parsley and basil and extra cheese. Serve!