Zucchini Pasta II

I whipped this up tonight, trying to use some of the zucchini from our garden. I also threw in some leftover chicken and made a complete meal! Quick and easy!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 321 Calories

Ingredients

• ¼ cup grated Parmesan cheese
• ¾ cup chicken broth
• ½ onion, chopped
• ½ teaspoon dried oregano
• salt and freshly ground black pepper to taste
• 1 zucchini, chopped
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon olive oil
• 3 cloves garlic, sliced
• ¼ cup Chopped fresh basil leaves
• 1 (8 ounce) package uncooked pasta shells
• ½ cup chopped cooked chicken
• 1 ounce diced roasted red peppers
• 2 tablespoons light cream cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Step 2

Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.

Step 3

Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.