Zucchini Pasta II

Zucchini Pasta II

174
njmom 37

"I whipped this up tonight, trying to use some of the zucchini from our garden. I also threw in some leftover chicken and made a complete meal! Quick and easy!"

Ingredients

35 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
  3. Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
  • profile image

Your rating

Cancel
Submit

Reviews

174
  1. 226 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is an awesome recipe. Thanks! I added 1 cup of sliced, fresh mushrooms & some white wine to the zucchini saute & used more cream cheese to make a thicker sauce. Also added a little chopp...

This was really good! I did a few things different. I took 3 costco frozen chicken breasts and boiled them in a bit of water. Then I used the water the chicken boiled in and used that in place o...

This was really good, and the family loved it - even the kids! I doubled the zucchini and chicken mixture (except for the stock) and used 3oz cream cheese. Worked well for 8oz of pasta. The c...