recipes
Italian Chicken and Pasta
Tri-color pasta combined with fresh vegetables, then topped with chicken, pasta sauce and Parmesan cheese
- Servings
- cook method
- prep
- cook
- ready
- 4
- Boil/Simmer
- 30 minutes
- 20 - 30 minutes
- Less than 1 hour
Ingredients
- 3 cups (8 ounces) uncooked dry bow tie pasta
- no-stick cooking spray
- 1 small zucchini, chopped
- 1 small yellow summer squash, chopped
- 1/2 cup chopped red onion
- 1 package (6 ounces) Butterball® Oven Roasted Chicken Breast Strips
- 2 cups four cheese spaghetti sauce
- 1/4 cup (1 ounce) shredded Parmesan cheese
- Directions
- Serving Suggestions
-
Cook pasta in large saucepan according to package directions. Rinse; drain; set aside.
Meanwhile, spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add zucchini, squash and onions. Cook and stir 4 minutes, or until crisp-tender. Remove from heat; cover to keep warm.
Heat chicken according to package directions; cover to keep warm. Heat spaghetti sauce in medium saucepan on medium heat, stirring frequently; cover to keep warm.
Return pasta to saucepan in which it was cooked. Stir in vegetable mixture; heat through. Divide pasta mixture evenly among 4 serving plates. Top with spaghetti sauce and chicken. Sprinkle with cheese.
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