Chicken Tomato Zucchini Pasta (30-min. Recipe)
Christie Lai
Chicken Tomato Zucchini Pasta. Spaghetti coated in a delicious tomato sauce with zucchini, fragrant basil, and tender chicken. A quick and easy 30-minute meal.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories per serving 685 kcal
1 lb skinless boneless chicken thighs sliced 1 lb spaghetti 2 yellow zucchini sliced 2 green zucchini sliced 2 cups marinara sauce 1 cup cherry tomatoes halved 1 bunch fresh basil ¼ cup reserved pasta water 1 tablespoon extra virgin olive oil 2 teaspoon garlic minced Salt and Pepper to taste
Boil pasta according to packet instructions. Reserve ¼ 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!
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Calories: 685 kcal | Carbohydrates: 92 g | Protein: 49 g | Fat: 12 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 161 mg | Sodium: 800 mg | Potassium: 1080 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 571 IU | Vitamin C: 9 mg | Calcium: 58 mg | Iron: 4 mg