Zucchini, Chickpea and Chicken Pasta in Tomato Parmesan Sauce



This is a correction to today’s post as I had the title incorrect. Figures that this would happen on a Monday!

WoooHooo! All my Halloween decorations are up! I really enjoy Halloween but now that my kids are so much older I’m wondering if I should have so much stuff. I have about three bins full of Halloween decorations for both inside and outside of my house…and I don’t even use them all.  I don’t want to get rid of a lot of it because it cost quite a bit of money. Should I just keep it and not replace it once it’s worn out? Maybe that’s my best bet?  Any ideas?

Pasta such a simple ingredient that can be cooked in so many different ways. Pasta is pretty popular here at my house and this dish was a winner.

This was delicious and so easy to make!

Zucchini Chicken Pasta in Tomato Parmesan Sauce

  • 8 oz uncooked wheat or high fiber penne
  • 14.5 oz can crushed fire-roasted tomatoes
  • 8 oz can tomato sauce
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon lemon juice
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • 2 garlic cloves, minced
  • 1 teaspoon extra virgin olive oil
  • 1 large zucchini, cut in half lengthwise and then sliced horizontally into half circles
  • Salt & pepper to taste
  • ¼ cup fat free half and half
  • 2 oz Parmesan cheese, freshly grated (I grate mine on the smallest holed side of my box grater)
  • 2 tablespoons fresh parsley, chopped (optional garnish)
1. Cook pasta according to package instructions. Drain and set aside.
2. While the water is boiling for step one, combine the crushed fire-roasted tomatoes, tomato sauce, sugar, salt, Italian Seasoning, dried basil, lemon juice and crushed red pepper in a mixing bowl and stir until well combined. Set aside.
3. Pour the tablespoon of oil into a large skillet or saute pan and bring it over medium-high heat. Add the chicken breasts and sear on each side for 3-4 minutes or until browned. Add the minced garlic to the pan and cook an additional minute until garlic is browned and fragrant. Reduce the heat to a medium-low simmer and pour the tomato sauce mixture over the chicken breasts. Simmer uncovered for about 15 minutes until chicken is cooked through and easy to shred.
4. When the chicken has about 6-7 minutes left to simmer, heat the reserved teaspoon of oil in a separate skillet over medium heat. Add the zucchini and sprinkle in salt and pepper to taste. Cook the zucchini for 5-6 minutes or until it softens and starts to brown. Set aside.
5. When the chicken is done simmering, shred the breasts using two forks and stir them back into the sauce. Remove from heat and add the half and half and Parmesan cheese (you may want to reserve a bit of the Parmesan for garnish). Stir in thoroughly until well combined. Add the reserved penne and zucchini to the chicken and stir until coated and combined. Serve garnished with reserved Parmesan and chopped parsley is desired.
It might look like a lot of ingredients for this recipe but it’s not much at all.
If you are counting WW points this recipe is yields 6 (1 ½ cup) servings and is WW P+: 8 per serving



Recipe source Emily Bites 


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