Name: Italian Chicken and Zucchini Pasta (No Onions, Weight Loss Friendly)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz whole wheat penne pasta; 2 medium zucchini, sliced into half-moons; 2 cups cherry tomatoes, halved; 2 cloves garlic, thinly sliced; 2 tbsp extra-virgin olive oil; 1 lb boneless, skinless chicken breast, cut into bite-size pieces; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp crushed red pepper flakes (optional); 1/2 cup freshly grated Parmigiano-Reggiano cheese; Salt and freshly ground black pepper to taste

Italian Chicken and Zucchini Pasta (No Onions, Weight Loss Friendly)

ZestyFig4921

This Italian Chicken and Zucchini Pasta is a vibrant, satisfying dish that makes the most of summer produce and classic Italian flavors—without any onions! Whole wheat pasta adds fiber and keeps you full, while lean chicken breast packs in the protein to help you reach your weight loss goals. Tossing the pasta with reserved pasta water creates a luscious sauce without heavy cream or butter, making the meal flavorful yet light. Each forkful is a celebration of simplicity, quality ingredients, and the joy of Italian home cooking. Perfect for a weeknight dinner that feels special, fresh, and guilt-free.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add the whole wheat penne and cook until just al dente, about 9-10 minutes. Reserve 1/2 cup of pasta water before draining.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, oregano, and basil, and cook, stirring occasionally, until golden and just cooked through, about 6-7 minutes. Remove chicken to a plate.
In the same skillet, add the remaining tablespoon of olive oil and the sliced garlic. Cook for 30 seconds until fragrant but not browned.
Add zucchini and cherry tomatoes to the skillet. Season lightly with salt and pepper. Sauté, stirring occasionally, until zucchini is just tender and tomatoes are starting to burst, about 5-6 minutes.
Return the cooked chicken to the skillet with the vegetables. Add the drained pasta and toss everything together vigorously, adding reserved pasta water a little at a time to create a silky sauce.
Remove from heat, sprinkle with Parmigiano-Reggiano, and toss again. Drizzle with a little extra olive oil if desired. Serve immediately, garnished with more cheese and a pinch of red pepper flakes if using.