The sun has finally peeked out from behind the clouds for the first time here in a long while. Thanks goodness. The gloomy days get so exhausting especially when you work from home. They drag on and seem never ending. It’s so cold outside that I just don’t want to leave the house either which makes it even worse.
So I’m sitting here at my desk looking out the window and longing for spring. I cannot wait to get outside and get my hands back in the dirt! Sigh… Hopefully Punxsutawney Phil got it right this year and we’ll be seeing an early spring. I’m keeping my fingers crossed on that one. In the meantime, let’s enjoy some hearty pasta! Oh and btw, GO STEELERS!!!!
Chicken and Zucchini Pasta
Ingredients:
- 2 tsp olive oil
- 1/2 medium onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 medium zucchini, cut into 1/2 inch chunks
- 1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
- 14 & 1/2 oz canned crushed tomatoes
- 1 tablespoon dried Italian herb seasoning mix
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 – 8oz cooked whole wheat pasta of your choice
Directions:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook until softened.
- Add the chopped chicken and cook until not pink. Stir in the tomatoes, zucchini, Italian herbs, salt, and pepper. Reduce the heat and simmer until the chicken is cooked through, about 10 minutes.
- Add the cooked pasta and toss together. Sprinkle with Parmesan cheese if desired.
Recipe adapted from Weight Watchers
Zucchini and tomato – a winning combination! I’ve tried a dozen recipes revolving around that dynamic duo, never with chicken though, so I’m gonna go and try that one the next time.