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.
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.