Cooking with Cathy: Healthy Italian Chicken

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

INGREDIENTS

*Serves 4

2 boneless, skinless all natural chicken breast, cubed, about 1/4" thick
2 cups zucchini, sliced about 1/4" thick
2 cups baby Bella mushrooms
1 box whole wheat pasta
1-14.5 oz. can diced tomatoes
2 TBS. plus 1 tsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. dried Basil

DIRECTIONS

In a medium pan over high heat, boil pasta for 5 minutes.Add 1 tsp. of extra virgin olive oil to the water. Remove pasta from heat and set aside. In a large skillet over medium-high heat, grill chicken in oil and spices, turning often. Cook chicken for 5 to 6 minutes or until done. Add zucchini and mushrooms and cook for another 5 minutes. Add diced tomatoes and lower heat. Simmer for 3 minutes. Drain pasta and pour onto a serving platter. Pour chicken mixture on top of pasta and serve hot.


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