Zucchini Chicken Tomato Garlic Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
A creamy garlic pasta filled with hearty vegetables
  • For the Pasta:
  • 10 oz. pasta (whatever shape you wish)
  • 5-6 chicken tenders, chopped in chunks
  • 2 zucchinis, chopped
  • 1 cup cherry tomatoes, cut in half
  • 3 slices of bacon
  • salt and pepper for chicken
  • For the cream sauce:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons butter
  • 3 cloves garlic, minced
  • ¼ cup flour
  • ½ cups milk
  • ¾ cups chicken broth
  • salt and pepper
  • ½ cup grated parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • salt/papper to taste
  1. Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until cooked through. Add zucchini and cherry tomatoes then saute until warmed through, about 5 minutes.
  3. Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute to make a rue. Slowly add in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper to taste.
  4. Reduce heat and switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes total. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
  5. Combine pasta, chicken and zucchini mixture, sauce, and bacon then scoop and serve.
Recipe by Our Three Peas at http://ourthreepeas.com/zucchini-chicken-tomato-garlic-pasta/