Chicken Zucchini Pasta

 

(Can be made GF and Dairy-Free by substituting GF pasta, dairy-free cream cheese, and deleting the parmesan cheese)

 

(Good for using left over chicken)

 

1 8oz. pasta

1 tsp. olive oil

1/2 onion, chopped

3 garlic cloves

1 zucchini, chopped (or more if needed)

1/2 tsp. dried oregano

salt and pepper to taste

1/4 tsp. red pepper flakes

3/4 C. chicken broth

1/2 C. cooked chicken (or more if needed)

1 oz. diced roasted red pepper

2 TBS. cream cheese (I used 1 whole container)

1/4 C. basil leaves (for garnish)

1/4 C. parmesan cheese (for garnish)

 

Cook pasta

Saute onion and garlic in olive oil until tender

Mix in zucchini and season with oregano, salt, pepper, and red pepper

Cook 10 minutes until tender

Stir in broth and cook 5 minutes until heated through

Mix in chicken, red peppers, cream cheese, and cook for 5 minutes

Serve over pasta and top with basil and parmesan cheese.

 

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Carol Preseren

Wings of Well-Being
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Oswego, Illinois 60543


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E-mail: cpreswings@yahoo.com

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