Zucchini and Chicken Pasta with Wine Sauce

 We are always on the hunt for new recipes to try and I sort of made this one up by accident one day as I was following a completely different recipe and tweaked it to suit our tastes.  Turns out there wasn't a whole lot about the other recipe we liked but we loved how this dish turned out (when I say we I mean me and my husband; the boys only ate the chicken and the spaghetti-- not the veggies).   




Ingredients:

4 chicken breasts

1/8 cup flour

1 Tablespoon butter; divided 

2 small zucchini; sliced

1 cup sliced mushrooms

1/2 onion, diced

 1 1/2 tsp minced garlic

1/2 cup white wine

1 cup chicken broth

14.5 ounce can diced tomatoes with the juice

oregano-- to taste

parsley-- to taste

basil-- to taste

4 cups of whatever type of pasta you like; cooked separate according to package directions.

Directions:

Dredge chicken in the flour.  Heat 1/2 tablespoon of the butter in a cast iron skillet or pan and brown the chicken 3-5 minutes on each side until lightly browned. Remove from pan and set aside (chicken will not be fully cooked at this point).


Heat remaining 1/2 tablespoon of butter and sauté zucchini, mushrooms, onions, and garlic until the vegetables have softened.  


Add wine, chicken broth, and diced tomatoes to the pan.  Scrape the bottom of the pan to get all the browned bits off.  Sprinkle with oregano, parsley, and basil and bring the sauce to a low boil.


Add the chicken and any juices that have accumulated back into the pan. I like to push the chicken into the mixture so it's mostly submerged and then continued cooking for 15 or so minutes until the chicken was cooked through.



The first time I served it over some spaghetti and made sure the kids had some salad since they didn't want to try any of the zucchini.   The second time I just heated up some regular sauce and kept extra chicken aside for the boys and they had plain chicken, pasta and spaghetti while I made up some macaroni bowls for my husband and I and had 2 containers leftover for our lunches the next day. 




On my WW Personal Points Plan this whole bowl of food is just 6 points. 

 I just love that it's so chuck full of veggies and the wine/broth sauce is night and light but has good flavor.  If you don't like zucchini (or any of the other vegetables listed) it would be easy to swap it out with broccoli or eggplant or whatever vegetables you prefer. 

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Comments

  1. This sounds delish and so so healthy- thanks for sharing!

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  2. I will be trying this recipe for sure!! I always end up with dry (overcooked ) chicken breast (because I'm paranoid about salmonella) but this one cooked within the sauce sounds fantastic and everyone in my family loves zucchini and mushrooms. Thanks for sharing!

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    Replies
    1. I tend to overcook my chicken out of paranoia as well; though my chef assures me that using a meat thermometer is the best way to make sure it's cooked and still juicy. However, with this recipe even overcooked the chicken stays nice and moist.

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  3. Oh this looks delicious. We love zucchini!

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    Replies
    1. I eat zucchini on a near daily basis I just love it so much; my kids have pretty much given up on even trying anything that has any sort of squash in it.

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  4. My kids won't eat zucchini, but I may substitute with squash from our garden. I'm trying to get them branch out on the veggies a bit!

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    Replies
    1. My kids won't either! I keep trying to instill them that they at least need to try it every few months just to see.

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  5. We always try to sneak in veggies this way. I grew up not liking zucchini but now I love it.
    XOXO
    Jodie
    www.jtouchofstyle.com

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    Replies
    1. I probably didn't like it as a kid either as I know I was a pretty picky eater. Now I love it; I'm a huge fan of just about any type of squash.

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  6. That looks delicious, Joanne! I think I'm going to have to try it as my chicken recipes seem so boring now!!!

    https://marshainthemiddle.com/

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  7. I love zucchini! I've been stumped with meal planning lately and this sounds and looks delicious!

    Jill - Doused in Pink

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    Replies
    1. I feel like we're always trying the same old recipes too so I've been on the hunt for some new ones; trying an eggplant recipe tonight.

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  8. And now I know what to do with my zucchini and squash before it goes bad. YUM. This looks fabulous. All the textures and flavors. And only 6 points? Yes, please!!

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    Replies
    1. Yes, it is the perfect recipe to use up squash and zucchini!

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  9. Appreciated hearing about how you handled the leftovers!

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    Replies
    1. I always portion out leftovers into single serving containers for quick and easy lunches.

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  10. This looks like a healthy and delicious meal with a lot of veggies. Thanks for the recipe Joanne.

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