Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 15 ounces can diced tomatoes
- 8 ounces can tomato sauce
- 1 teaspoon dried basil
- 1 pound chicken breast, cut into 1 inch cubes
- 4 mediums zucchini
- 1/4 cup parmesan cheese
- salt and pepper
- 1/2 pound whole wheat penne pasta (or whatever type you like)
Make it step by step
- Bring a large pot of salted water to a boil.
- Meanwhile, heat olive oil in a large pan, with a lid.
- Saute the garlic and red pepper flakes for about 30 seconds.
- Pour in both cans of tomatoes, stirring to combine; season with basil, a pinch of salt and pepper.
- Stir in the chicken and cover; cook for about 3-5 minutes, depending on the thickness of the chicken.
- Slice the zucchini lengthwise into four spears (half and then half again), then cut into 1/2 thick sections.
- Stir zucchini in with chicken and cover; cook for another 5 to 8 minutes, until zucchini are tender; remove chicken as it cooks through.
- When water comes to a boil, cook pasta according to package directions, about 10 minutes.
- Drain pasta and toss with sauce and parmesan cheese; adjust seasoning to taste.
- Serve immediately and enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Bull City Food, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.