Zucchini Pasta Chicken Skillet Food

ZUCCHINI, PASTA & CHICKEN SKILLET

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove to plate; cover to keep warm. Add remaining oil to same skillet. Add squash; stir-fry 3 min. Add garlic and basil; stir-fry 3 min. or until squash is crisp-tender.
• Drain pasta, reserving 1/4 cup cooking water. Toss pasta with reserved water in same pan; place on large serving platter. Top with chicken, squash and remaining ingredients.

PASTA SKILLET WITH CHICKEN & ZUCCHINI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
• Add remaining oil to same skillet. Add zucchini and squash; cook and stir 3 min. Add garlic; cook and stir 3 min. or until vegetables are crisp-tender.
• Drain spaghetti, reserving 1/4 cup cooking water. Toss spaghetti with reserved water in same pan; place on large platter. Top with chicken, vegetable mixture and remaining ingredients.

ZUCCHINI, MUSHROOM AND PASTA SKILLET

Steps:

• Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
• Add mozzarella cheese and allow to melt.
• Meanwhile, cook pasta according to package directions.
• Drain pasta and add 1 jar spaghetti sauce to pasta.
• Serve pasta topped with veggie mix.
• I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.

CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"

Steps:

• For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
• Add the onion, garlic and 1/2 teaspoon salt.
• Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
• Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
• Bring to a simmer, cover and simmer gently 5 minutes.
• Then simmer very gently, partially covered, until thickened, about 20 minutes.
• Season with 1/8 teaspoon pepper.
• Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
• Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
• Add the zucchini and 1/4 teaspoon salt.
• Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
• Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
• Cut chicken breasts in half to make 6-8 large, thin cutlets.
• On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
• Place the egg white on a second plate.
• Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
• Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
• Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
• Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
• To serve, re-warm the zucchini in the tomato sauce over medium heat.
• Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates.
• Lean chicken cutlets against the side of zucchini.
• Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
• To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

CHEESY ZUCCHINI AND CHICKEN PASTA

Steps:

• I usually have the chicken already cooked, but if you don't, cook three breasts of chicken. Put water on for the pasta (again, if you don't already have this in the freezer).
• While those two things are cooking, put the oil in a large skillet, shred the carrots and zucchini. Toss them along with the garlic into the pan and saute.
• By the time the carrots and zucchini are done, your pasta and chicken should be done as well.
• Toss it all together in the skillet along with the sour cream, mozzarella, parmesan, and romano cheeses. Let it sit for a few minutes to let the cheese melt and serve!