Quick Chicken and Veggie Spaghetti Skillet
Serves:
4
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Quick-cooking chopped veggies and ready-cooked chicken make this basil-scented pasta a snap to prepare.
Dovetailing Tip: Use the cooked chicken you cubed for Meal 1 in this easy dish.
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Ingredients:
| 1/2 box | spaghetti |
| 2 teaspoons | olive oil |
| 2 teaspoons | minced garlic |
| 1 | medium zucchini |
| 3 | medium tomatoes |
| 1/2 cup | chicken broth |
| 2 cups | cooked chicken pieces or strips |
| 1/4 cup | sliced fresh basil |
| 2 tablespoons | shredded Parmesan cheese |
Directions:
Cook pasta according to package directions.
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 to 2 minutes, until garlic is softened. Add zucchini; cook and stir 1 minute. Add tomatoes and broth; cook 3 to 5 minutes until zucchini is crisp-tender, stirring frequently. Remove from heat.
Drain pasta. Add to skillet and toss. Add chicken; toss. Sprinkle with basil and Parmesan cheese.
Source: goodhousekeeping.com
