Chicken, Broccoli, & Zucchini Penne

Submitted by: Diana Pembor
Penne pasta with seasoned chicken, garlic, zucchini, broccoli, and tomatoes in marinara sauce. Quick and light, made for one (with generous leftovers).

Serves: 2

Preparation time:
Cooking time:

Ingredients

water
salt (optional)
3/4 cup dried penne pasta

1/2 tsp olive oil
1/2 tsp butter/margarine (as preferred, I use Brummel & Brown's yogurt margarine, but I'm a healthy sort of gal)
2 chicken breasts; boneless, skinless, cut into strips
1 garlic clove, finely chopped
Cavender's Greek Seasoning, pepper, etc, to taste

1/2 tsp olive oil
1/2 tsp butter/margarine
1 zucchini, sliced
1 small broccoli head, stem & crowns chopped
1 roma tomato, chopped & seeded
1 lemon, sliced
1 small jar pasta sauce, as preferred (tomato & basil or marinara work well)
Parmesan cheese, freshly grated (optional)

Method

Cook your pasta. No explanation needed (hopefully.).

While the penne's cooking, preheat a skillet/saute pan over medium-high heat. Saute chicken and garlic in butter/olive oil & seasonings for 2-3 minutes, or until cooked through, remove from pan and set aside.

In same pan, saute zucchini, and broccoli in butter/olive oil for 3-5 minutes. Add tomatoes and chicken, and season with lemon juice. Turn heat to low, cover, and let simmer until vegetables are tender, about 5 minutes.

Pop whatever amount of pasta sauce you'd like in the microwave for about 30 seconds on 60% power (HINT: less mess- use whatever bowl you're planning to eat out of). If you've mistimed the pasta and it's a tad frosty, now would be a good time to warm it up a bit too.

Dish pasta & chicken/veggies into your sauce bowl, mix well, and saturate with Parmesan cheese to one's desire.

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