Name: Italian Chicken and Zucchini Pasta Toss
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz whole wheat penne pasta; 2 medium boneless, skinless chicken breasts (about 12 oz total), cut into bite-size pieces; 2 medium zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 3 cloves garlic, thinly sliced; 2 tbsp extra virgin olive oil, divided; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup fresh basil leaves, torn; Salt and freshly ground black pepper, to taste

Italian Chicken and Zucchini Pasta Toss

TenderGrape9688

This Italian Chicken and Zucchini Pasta Toss is a weeknight dinner dream—light yet satisfying, packed with lean protein and fiber for weight loss goals. It celebrates the spirit of Italian cooking: simple, fresh ingredients, pasta cooked perfectly al dente, and a sauce built in stages for max flavor. Tossing the pasta with reserved water and Parmigiano creates a creamy, satisfying sauce without extra cream or butter. Fresh basil and cherry tomatoes bring a burst of color and brightness, while zucchini adds bulk and texture without extra calories. Easy enough for beginners, this dish will make you feel like an Italian home cook!

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add whole wheat penne and cook until al dente (check package directions, usually 9-11 minutes). Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season chicken pieces with salt and pepper, add to skillet, and sauté until golden and cooked through, 5-7 minutes. Transfer chicken to a plate.
In the same skillet, add another tablespoon olive oil. Add zucchini and sauté 3-4 minutes until just tender. Stir in garlic and cook 1 minute until fragrant.
Add cherry tomatoes to the skillet and cook 2-3 minutes until they begin to soften. Return chicken to the skillet.
Add drained pasta to the skillet with chicken and vegetables. Pour in 1/4 cup reserved pasta water and toss vigorously to combine, letting the sauce coat the pasta.
Remove from heat. Stir in half of the Parmigiano-Reggiano and most of the basil. Taste and adjust seasoning with salt and pepper as needed.
Divide among bowls. Top with remaining Parmigiano-Reggiano and basil. Drizzle with a little extra olive oil if desired.