Chicken Tomato Zucchini Basil Pasta Recipe
Ready 30 minutes
6 organic Yorkshire Valley Farms skinless boneless chicken thighs, sliced
454 grams spaghetti
1 tbsp Terra Delyssa organic extra virgin olive oil
2 tsp garlic, minced
2 yellow zucchini, sliced
2 green zucchini, sliced
1 pint organic cherry tomatoes, halved
1 handful organic fresh basil
1/4 reserved pasta water
2 cups organic Neal Brothers tomato basil pasta sauce
Salt and pepper
Boil pasta according to packet instructions. Reserve 1/4 cup of pasta water and set aside. Strain pasta.
Season chicken with a pinch of salt and pepper. In a non-stick pot set over medium heat, add oil and chicken followed by minced garlic. Cook for 5-7 minutes until halfway cooked.
Add sliced zucchini and fry until zucchini has softened. Then add cherry tomatoes and cook for another 3 minutes until juices are released from tomatoes.
Add pasta water, followed by tomato basil pasta sauce. Throw in fresh basil leaves. Lastly add in cooked pasta and toss around until noodles are coated evenly in sauce. Season with salt and pepper to taste. Enjoy!
Disclaimer: I am not sponsored by the companies listed in this post. I enjoy using them and believe in the quality of their ingredients.