Chicken Zucchini Pasta

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Chicken Zucchini Pasta is a hearty pasta dinner that is loaded with veggies in a light sauce for a quick weeknight dinner.

Prep Time10

Cook Time20

Course: Pasta

Cuisine: American

Keyword: chicken pasta, pasta with vegetables, whole wheat pasta

Servings: Servings

Calories: 681kcal

Author: Milisa

1 pound whole wheat penne pasta cooked according to package directions, 1 cup of pasta water reserved
3 tablespoons olive oil
1 small zucchini cut into bite-size pieces, discarding the middle with seeds
8 ounces mushrooms sliced
1 bell pepper diced
1 yellow onion diced
1 ½ cups chicken broth
3 tablespoons granulated garlic
2 tablespoons dried rosemary
1 tablespoon dried basil
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 cups cooked chicken diced or shredded
¼ cup parmesan cheese grated

Coat the bottom of a large skillet with olive oil and place over medium-high heat. Add mushrooms, zucchini, bell peppers and onions. Cook stirring often until vegetables are softened.
Season with garlic, rosemary, basil, salt and pepper. Add chicken broth and 1/2 cup of reserved pasta water. Stir to combine. Bring the mixture to a low boil, lower to simmer.
Stir in the cooked and drained pasta. Add more pasta water if needed, simmer for 5 minutes.
Serve immediately, garnishing with parmesan cheese if desired.

Make it Creamy: For a creamy sauce add 1/2 cup of Greek yogurt or milk to the sauce.
Variations: Use any combination of vegetables that you have on hand. Broccoli, green beans and spinach are great additions.
Pasta: Use any pasta that you have on hand.
Storage: Store leftovers in an airtight container in the refrigerator 2-3 days.
Reheat: Cook pasta in a pan, adding a few tablespoons of broth, water or milk, over medium heat, stirring until heated through.