Use any short pasta shape in this kid-friendly dish. Since the pasta cooks right in the sauce, it saves valuable cleanup time on a busy weeknight. For variety, use any vegetable that your children like instead of the zucchini.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
- 1 lb boneless skinless chicken breast
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 zucchinis sliced (about 1 oz/375 g total)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tomato-basil pasta sauce jar (700 mL)
- 3 cups wagon wheel pasta
- 1/4 cup prepared pesto
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Cut chicken into 1-inch (2.5 cm) chunks. In Dutch oven, heat oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.
Add onion, garlic, zucchini, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 4 minutes.
Add pasta sauce, 2-1/2 cups (625 mL) water and pasta to pan; bring to boil, scraping up brown bits from bottom of pan. Reduce heat, cover and simmer, stirring occasionally, for 8 minutes. Uncover and simmer, stirring occasionally, until pasta is tender, about 5 minutes.
Return chicken and any accumulated juices to pan. Add pesto; stir until heated through. Sprinkle with mozzarella and Parmesan cheeses and parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 1298 mg
- Protein 46 g
- Calories 684.0
- Total fat 24 g
- Cholesterol 99 mg
- Saturated fat 8 g
- Total carbohydrate 69 g
- Iron 29.0
- Folate 57.0
- Calcium 30.0
- Vitamin A 21.0
- Vitamin C 38.0