Chicken Zucchini Pasta
This will always be known as my newlywed pasta recipe. I've been making it for over 3 decades, and it never fails to impress.
Servings: 6 servings
Ingredients
- 1 lb bow tie pasta or penne
- 1 1/2-2 lbs boneless skinless chicken breast , cut to 4" pieces for easier cooking
- 2 medium zucchini
- 8 oz mushrooms or asparagus
- 1/3 cup sun dried tomatoes in oil or dry
- 2 cloves garlic sliced or 1 tablespoon minced
- 1.3 cup Parmesan or Romano Cheese grated
- 2 cups milk
- pinch coarse kosher salt to taste
- pinch coarse black pepper to taste
- 1 tablespoon chicken bouillon This is what will give the sauce more rich delicious chicken flavor
Instructions
- Cook the pasta according to the directions and drain.
- Cut the chicken, pat it dry with a paper towel. Heat the skillet until it's hot. Then add in a little oil, and place the chicken in the pan. Don't move the chicken until it's golden and brown. Then turn once to cook the other side. (more details in the post)
- Once chicken is cooked to 165° remove from the pan and set aside.
- Add a small amount of oil to the pan and cook the vegetables until aldente, about 3 minutes. Then remove them and set aside.
- Now for the sauce, in a measuring cup, add the milk, cornstarch, chicken bouillon, sundried tomatoes, and other seasonings. Whisk well, then pour into the heated pan, keep whisking/stirring until it bubbles, turn to medium temperature. Add in the cheese, reserving a pinch for the top.
- Add in the chicken, and coat well, then add in the pasta and vegetables and stir everything together. Top with some cheese and fresh herbs. Be sure to give it a taste and add salt and pepper if needed.
- Additional items to add if desired. Pinch of crushed red pepper, squeeze of lemon, fresh basil or oregano.