• Liz Talley - Urban Graze

Chicken Basil Pasta with Peppers and Zucchini


A favorite!

1/2 lb. penne pasta, cooked

3/4—1 lb. boneless, skinless chicken breasts, cut in 1” chunks

2 sweet bell peppers, cut in 1” chunks

3 Tbsp. olive oil

1 clove garlic, crushed

2 medium zucchini (ok to substitute with green beans or cauliflower if no zucchini)

2 Tbsp. balsamic vinegar

1/2 cup chopped fresh basil

1 Tbsp. chopped fresh rosemary, (or 1 tsp. dried)

Toss chicken and pepper chunks with olive oil and garlic. Bake in shallow roasting or cake pan at 450 for 5-6 minutes. Stir in zucchini, bake 10 min. more until chicken is done. Sprinkle with vinegar, and salt and pepper to taste. Toss with pasta, basil, and rosemary. Enjoy!!

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#entree

11 views

Recent Posts

See All

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now