Herby Chicken and Zucchini Skillet
Tender chicken pieces and summer vegetables like zucchini and bell peppers cooked in a fragrant herb sauce, served over whole wheat pasta.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.43/serving
Dietary
- Soy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- one-pot
- sauté
- quick
- healthy
- savory
- fresh
Ingredients
- 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 zucchini (quartered lengthwise and sliced)
- 1 red bell pepper (thinly sliced)
- 2 clove garlic (minced)
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can diced tomatoes (undrained)
- 0.5 cup chicken broth (soy-free)
- 8 ounce whole wheat pasta
- 0.25 cup Parmesan cheese (grated)
Instructions
- Cook whole wheat pasta according to package directions. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken breast pieces, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook for 4-5 minutes until lightly browned.
- Add 1 sliced zucchini, 1 thinly sliced red bell pepper, and 2 minced cloves garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Stir in 1 teaspoon dried Italian seasoning, the remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour in 1 can diced tomatoes and 1/2 cup chicken broth. Bring to a simmer and cook for 5 minutes to allow flavors to meld.
- Serve the chicken and vegetable mixture over the cooked whole wheat pasta. Garnish with grated Parmesan cheese if desired.
Notes
Any firm summer squash can be used in place of zucchini. Feel free to add a pinch of red pepper flakes for a subtle kick.
Nutrition (per serving)
- Calories: 395
- Protein: 35.5 g
- Carbohydrates: 50 g
- Fat: 8 g
- Fiber: 9.9 g
- Sodium: 665 mg
- Saturated Fat: 1 g
- Sugar: 7.8 g
- Cholesterol: 80 mg