Monday, August 1, 2011
This is one of my favorite recipes any time of year, but it's especially great if you need to use up some zucchini! I don't remember where I got it, but I've made it semi-regularly for about six years.
1 8 oz package uncooked pasta shells
1 tsp olive oil
½ onion, chopped
3 cloves garlic, sliced
1 zucchini, chopped
½ tsp dried oregano
¼ tsp crushed red pepper flakes (I recommend going easy on these)
¾ cup chicken broth
½ cup chopped cooked chicken
1 oz roasted red peppers, diced (I substituted sliced grape tomatoes above)
2 Tbsp light cream cheese
¼ cup chopped fresh basil leaves
¼ cup grated Parmesan cheese
Salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes (until al dente), and drain.
2. Heat the olive oil in a skillet over medium heat. Cook the onion and garlic until tender. Add zucchini and season with oregano, red pepper flakes, and salt and pepper. Cook for 10 minutes.
3. Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Add cooked chicken, roasted red peppers, and cream cheese, and continue cooking for 5 minutes.
4. Serve over the pasta, and top with fresh basil and Parmesan cheese.