(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.