1 large zucchini or yellow summer squash, halved lengthwise and sliced
8 ounces chicken breast meat, cut in cubes
1/2 cup finely shredded parmesan, romano, or asiago cheese 2 oz
black pepper, freshly ground
Instructions
1. Cook in lightly salted boiling water according
to package directions; drain. Return pasta to hot
pan.
2. Meanwhile, drain tomato strips, reserving 2
tbls oil from jar/pkg; set aside. In a large
skillet, heat 1 tbls reserved oil over medium high
heat. Add zucchini; cook and stir 2 to 3 minutes
or until crisp-tender. Remove from skillet. Add
remaining reserved oil to skillet. Add chicken;
cook and stir 2 to 3 minutes or until no longer
pink. Gently toss zucchini, chicken, and tomato
with cooked pasta. Sprinkle each serving with
cheese and season to taste with pepper.
Originally Submitted
6/21/2013
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You can add this healthy fast chicken fettuccine recipe to your own private DesktopCookbook.
