Zucchini Pasta II

Yield

4 servings

15

20

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

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.

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