Farfalle with Chicken, Zucchini & Tomato

If you don’t mind cutting fresh vegetables, this is another flavorful quick-fix one-dish meal. I know many families spend an hour or so on Sundays doing food prep for the week, but I’m one of those rare folks who finds using a knife relaxing.

For this meal, all you need is a fresh zucchini, a few fresh tomatoes, and some chicken breasts. It all comes together easily.

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Farfalle with Chicken, Zucchini & Tomato

  • 1 16–oz package farfalle, cooked in boiling water to al dente
  • 2 chicken breasts, cut into bite-size pieces
  • ¼ cup high-quality extra-virgin olive oil
  • 4 garlic cloves, crushed
  • ½ yellow onion, minced
  • 1 large zucchini, diced
  • 1/2 tsp crushed rosemary
  • 3 Roma tomatoes, diced
  • juice of 1 lemon
  • sea salt and freshly ground pepper

In a large pot of salted water, boil pasta until al dente; drain but do not rinse. Set aside.

Heat oil in large skillet over medium-high heat; add garlic and saute for 1 minute. Mix in chicken breast pieces, coating well. Allow to cook, stirring occasionally, until lightly browned, about 5 to 7 minutes. Remove chicken and set aside, reserving any accumulated juices.

In the same skillet, mix zucchini and rosemary into remaining oil and garlic pieces, stirring well, for about 3 minutes, or until just becoming tender. Add in tomato and mix well. When warmed through, add chicken pieces and any juices; stir well. Add in juice of one lemon.

Toss in pasta, coating well with the chicken-zucchini mix. Season with sea salt and freshly ground pepper.

Serve hot topped with freshly grated Parmesan cheese.

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