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Chicken and Sun-Dried Tomato Pasta with Crispy Baked Zucchini
Recipes
Chicken and Sun-Dried Tomato Pasta with Crispy Baked Zucchini
6 servings
35 minutes total
  • Prepare zucchini through step 2 (10 minutes)
  • Prepare pasta recipe and bake zucchini; serve (25 minutes)
Crispy Baked Zucchini
Ingredients
  • Aluminum foil
  • 1 lb fresh sliced zucchini
  • 2 tablespoons Italian vinaigrette
  • ¾ cup garlic/cheese croutons
  • Large zip-top bag
  • ¾ cup grated Parmesan cheese
  • Cooking spray
  • 2 cups tomato basil pasta sauce
Steps
    1. Preheat oven to 400°F. Line baking sheet with foil. Place zucchini in bowl; toss with vinaigrette. Place croutons in zip-top bag and crush with rolling pin; add Parmesan cheese to crouton mixture and shake to blend.
    2. Add zucchini (6 at a time) into crouton mixture, coating both sides; arrange slices on baking sheet. Sprinkle any extra topping over the zucchini; coat with spray.
    3. Bake 10–12 minutes or until golden and tender. Place pasta sauce in microwave-safe bowl; microwave on HIGH 1–2 minutes or until hot. Serve with zucchini.
Chicken and Sun-Dried Tomato Pasta
Ingredients
  • 4 cloves garlic, finely chopped
  • ½ cup julienne-cut, sun-dried tomatoes in oil, finely chopped
  • 1 tablespoon fresh basil, coarsely chopped
  • 6 slices cooked bacon, finely chopped
  • 1 lb Deli chilled chicken tenders
  • 1 tablespoon smoked (or regular) paprika
  • ½ teaspoon crushed red pepper
  • 1 cup prediced yellow onions
  • 8 oz bowtie (farfalle) pasta
  • 1 cup half-and-half
  • 1 ½ cups shredded mozzarella cheese
Steps
    1. Bring water to boil for pasta. Chop garlic, tomatoes (reserve 2 tablespoons oil), basil, and bacon. Cut chicken into bite-size pieces; coat with paprika.
    2. Preheat large, nonstick sauté pan on medium 1–2 minutes. Place 2 tablespoons reserved oil in pan, then add garlic and crushed red pepper; cook 1–2 minutes, stirring often, or until garlic is golden. Stir in onions, bacon, and tomatoes; cook 3–4 minutes or until onions are tender. Remove pan from heat.
    3. Cook pasta following package instructions. Reserve ½ cup pasta water; drain pasta.
    4. Return tomato mixture to heat on low. Stir half-and-half into tomato mixture; cook 2–3 minutes, stirring occasionally, or until reduced by about one-half. Add basil, cheese, pasta, and chicken; simmer 2–3 minutes, stirring often, or until mixture thickens and chicken is hot (use reserved pasta water to thin sauce, if needed). Serve.
Serving Suggestions
  • Complete your meal with shaved Parmesan cheese (for the pasta), fresh salad blend, crusty bread, and a frozen treat for dessert.
  • Smoked paprika gives this dish a subtle smoked flavor. You can heat regular paprika in a dry sauté pan on medium-low for 1–2 minutes, stirring often, or until aromatic. Store in an airtight container.
Crispy Baked Zucchini

Amount per ⅙ recipe serving: Calories 150, Total Fat 7g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 510mg, Total Carb 15g, Fiber 2g, Sugars 6g, Protein 6g, Calc 15%, Vitamin A 10%, Vitamin C 15%, Iron 6%

Chicken and Sun-Dried Tomato Pasta

Amount per ⅙ recipe serving: Calories 550, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 100mg, Sodium 770mg, Total Carb 48g, Fiber 3g, Sugars 4g, Protein 33g, Calc 20%, Vitamin A 10%, Vitamin C 4%, Iron 10%