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Add a photoServings: 6
Ingredients
- 6 ounce. elbow pasta
- 1 zucchini
- 1/3 c. oil
- 1/4 c. black olives, minced
- 1/4 c. sliced green onions
- 12 ounce. boneless skinned chicken breasts
- 3/4 c. parsley leaves
- 1/4 c. fresh basil leaves
- 1 lg. clove garlic, minced
- 2 tbsp. grated Parmesan cheese
- 1 teaspoon lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Cook pasta in 4 qt pot following directions on package. Halve zucchini lengthwise and cut into slices. Add in zucchini to paste last min of cooking time. Drain, rinse in cool water. Place in serving bowl. Fold in 1 Tbsp. oil, olives and onions. Reserve.
- Cut chicken in 1" cubes. Heat 1 Tbsp. oil in same pot, medium heat. Add in chicken. Cook, stirring often, 4 to 5 min. Remove with slotted spoon and add in to pasta. Combine parsley, basil, garlic and remaining oil and puree in food processor. Add in parsley mix and rest of ingredients to pasta. Mix gently but well to blend.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 201 | 57% |
| Total Fat 22.61g | 28% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.32g | |
| Cholesterol 23mg | 8% |
| Sodium 350mg | 15% |
| Potassium 298mg | 9% |
| Total Carbs 23.37g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.49g | 1% |
| Protein 13.58g | 22% |
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