Chicken and Zucchini Pasta

I found this recipe last year when I needed something different to do with zucchini. I changed it quite a bit to adapt to my personal preference, and it's now one of my favorite dishes.

As with other vegetable dishes, it does require a bit of chopping, but it's worth it!

I usually put a pot of water on to boil first, and then chop the vegetables. Once the water is boiling, add the pasta, and then you can begin assembling the "sauce." I usually cook the shells for about 8 minutes or til al dente.



(I am quite sure you know how to pour pasta into a pot of boiling water, but I love to take pictures...)

For the sauce, saute the onions and garlic in olive oil.



Sprinkle the zucchini with oregano, red pepper flakes and salt and pepper. Add to the onions and saute, stirring frequently.



After about 5 minutes, add the red pepper.



Cook for a few minutes, then add the mushrooms and the chicken.



Next, add the chicken broth and the cream cheese.



I like to break up the pieces of cream cheese so they are easier to stir in to the sauce.



You can use a whisk to incorporate the cream cheese, or just stir well with your spoon or spatula. Once the cream cheese is mixed in, add the parmesan cheese.



Finally, drain the pasta and add it to the sauce. Stir well. Yum!



For more great recipes, head on over to Seasonal Sundays, Tasty Tuesday, Tempt my Tummy Tuesday, Tuesday at the Table and What's Cooking Wednesday.

Chicken and Zucchini Pasta

8 oz. uncooked pasta shells
1 Tbsp. olive oil
1/2 onion, chopped (about 3/4 cup)
3 cloves garlic, sliced or minced
1 zucchini, chopped
1/2 teaspoon dried oregano
salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes
3/4 cup chopped red pepper
4 oz. fresh mushrooms, quartered (about 1 cup)
1 cup chopped cooked chicken
3/4 cup chicken broth
2 oz. light cream cheese
1/4 cup grated Parmesan cheese

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.

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, adding the red pepper after about 5 minutes and the mushrooms and zucchini after about 8 minutes.

Stir the chicken broth into the skillet, and cook and stir until heated through. Mix in the cream cheese and stir well to combine. Add the parmesan cheese and stir well. Add the pasta and mix together. Makes 4-6 servings.