Saturday, July 11, 2009

Corkscrews with chicken and zucchini

Another yummy recipe from Cheap. Fast. Good. that we made for dinner tonight. I used frozen zucchini because it's what I had - but I totally recommend fresh, I think it would turn out better. I also used a small can of diced tomatoes because I didn't have fresh - that worked, but fresh tomatoes might give it a little brighter taste.


8 oz rotini or other short pasta
1 lb chicken breast, chopped into bite sized pieces
2 tsp olive oil
1 large onion, chopped (about 1 cup)
8 oz fresh button mushrooms (I didn't use these)
2 cloves fresh garlic, chopped or 2 tsp jarred minced
1 tsp dried Italian seasoning
2 medium zucchini, sliced into 1/4" thick rounds
1 medium tomato, cored and chopped (about 1 cup)
1/4 cup shredded or grated Parmesan cheese (I used the kind in a can)


Cook pasta in salted water until just tender. Drain and put back into pot. Stir tomatoes into pasta, cover and set aside.

Heat oil in an extra-deep 12 inch skillet over medium heat. Add onion and let cook 2-3 minutes. Add chicken, mushrooms, garlic, Italian seasoning and zucchini. Cook, stirring occasionally until chicken browns and is cooked through. Season with salt and pepper as desired.

When chicken is cooked and zucchini is crisp-tender, remove skillet from heat. Combine with tomato/pasta mix and Parmesan cheese. Stir until cheese melts.

NOTE: The cookbook mentions that broccoli would be a good substitute for zucchini.

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