Quick Chicken and Veggie Spaghetti Skillet
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.
|2 teaspoons||olive oil|
|2 teaspoons||minced garlic|
|1/2 cup||chicken broth|
|2 cups||cooked chicken pieces or strips|
|1/4 cup||sliced fresh basil|
|2 tablespoons||shredded Parmesan cheese|
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.