Zucchini Pepper Pasta & Chicken |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a fabulous recipe! It is delicious and light yet very filling. Don't let the zucchini scare you away. I had never had zucchini until I tried this recipe but it is wonderful in this!! Ingredients:
1 (28 ounce) can stewed tomatoes |
1 teaspoon minced garlic |
2 cups diced zucchini |
1 yellow pepper, diced |
2 teaspoons basil |
4 boneless skinless chicken breasts |
1 cup grated mozzarella cheese |
8 ounces angel hair pasta |
1 tablespoon parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Stir garlic into tomatoes.
3. Pour into ungreased 2-quart casserole dish.
4. Add the zucchini, yellow pepper and basil in layers over the tomatoes.
5. Do not stir.
6. Lay chicken over vegetables.
7. Spoon a little bit of the tomato mixture from the bottom of the dish to moisten the chicken.
8. Bake uncovered for 1 hour.
9. Sprinkle with cheese and bake until cheese is melted- about 10 minutes.
10. Set chicken aside.
11. While cheese is melting, cook the pasta in boiling water until tender but firm.
12. Drain and place on serving platter.
13. Top pasta with tomato-vegetable sauce.
14. Arrange chicken on top.
15. Sprinkle with parmesan before serving.
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