A simple, hearty one-skillet meal featuring tender chicken, fresh zucchini, and pasta cooked together in a savory, aromatic broth.
2 boneless, skinless chicken breasts, diced
2 medium zucchinis, sliced
8 ounces of pasta (penne or fusilli)
2 cups of chicken broth
1 cup of cherry tomatoes, halved
3 cloves of garlic, minced
1 teaspoon of Italian seasoning
Salt and pepper, to taste
Olive oil
Fresh basil, for garnish
1.Cut chicken into bite-sized pieces.
2.Sauté chicken in a skillet with olive oil, salt, pepper, and Italian seasoning until golden.
3.Add garlic and zucchini, cooking until zucchini softens.
4.Stir in pasta and chicken broth; boil, then simmer until pasta is al dente.
5.Stir in cherry tomatoes and heat through.
6.Garnish with fresh basil and serve warm.
Store leftovers in an airtight container for up to 3 days.
Reheat with a splash of broth to maintain texture.
Add Parmesan cheese if desired.