Zucchini Pasta II

admin 26/04/20 Recipes





Yield

4 servings

Prep Time

15

Cook Time

20



Ingredients

1 (8 ounce) package: uncooked pasta shells

1 teaspoon: olive oil

1/2: onion, chopped

3 cloves: garlic, sliced

1: zucchini, chopped

1/2 teaspoon: dried oregano

: salt and freshly ground black pepper to taste

1/4 teaspoon: crushed red pepper flakes

3/4 cup: chicken broth

1/2 cup: chopped cooked chicken

1 ounce: diced roasted red peppers

2 tablespoons: light cream cheese

1/4 cup: chopped fresh basil leaves

1/4 cup: grated Parmesan cheese


Directions

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.

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.

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.


Nutrition

Calories: 321 kcal

Carbohydrates: 48.2 g

Cholesterol: 21 mg

Fat: 6.6 g

Fiber: 3.6 g

Protein: 16.7 g

Sodium: 739 mg



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