Skillet Chicken Parmesan with Zucchini
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 large sweet, yellow onion, chopped
  • 3-4 cloves garlic, minced or pressed
  • 2 lbs. fresh tomatoes, chopped (approximately 10-12 whole tomatoes or 30-40 cherry tomatoes) OR 2 (15 oz.) cans diced tomatoes
  • 1.5 lbs. boneless, skinless chicken breasts, chopped into bite-size pieces
  • Sea Salt & fresh ground pepper, to taste
  • 2 tbsp. tomato paste
  • 1+ cups reduced-sodium chicken broth (may need a bit more to cover pasta)
  • 1 tbsp. fresh basil or 1 tsp. dried basil
  • 1 tbsp. fresh oregano or 1 tsp. dried oregano
  • 1 tbsp. fresh rosemary or 1 tsp. dried rosemary
  • 2 medium zucchini, seeds removed and chopped
  • 1 box (15-16 oz.) 100% whole wheat penne pasta
  • 1 cup shredded mozzarella cheese
  • Parmesan Cheese and fresh herbs for garnish.
Instructions
  1. Heat olive oil in a large, deep skillet over medium-high heat.
  2. Once hot, add onion and garlic to the pan.
  3. Sauté for 3-4 minutes or until onion is soft and beginning to turn translucent.
  4. Add tomatoes to the pan. If using fresh tomatoes, cook for 4-5 minutes or until they begin to break down. If using canned tomatoes, just warm through.
  5. Use a potato masher to mash tomatoes and break them down into more of a sauce.
  6. Add pieces of chicken and sprinkle with salt and pepper.
  7. Cook chicken for 2-3 minutes, per side, or until beginning to brown.
  8. Add tomato paste, broth, fresh herbs, zucchini and pasta. Stir to combine. Add more broth if needed to cover pasta.
  9. Cover and cook for 10-15 minutes or until pasta and zucchini are cooked to al-dente. Turn off heat.
  10. Sprinkle with mozzarella cheese, cover and let stand for 5 more minutes or until the cheese has melted.
  11. Sprinkle with parmesan cheese and garnish with fresh herbs.
  12. Enjoy!
Recipe by Becky's Best Bites at https://beckysbestbites.com/skillet-chicken-parmesan-zucchini/