Ingredients Jump to Instructions ↓

  1. 9-ounce package refrigerated fettuccine or linguine

  2. 1/ 2 cup oil-packed dried tomato strips or pieces

  3. 1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)

  4. 8 ounces skinless, boneless chicken breast halves, cut into bite-size strips

  5. 1/ 2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces) Freshly ground black pepper Finely shredded Parmesan, Romano, or Asiago cheese

Instructions Jump to Ingredients ↑

  1. Method : Use kitchen scissors to cut pasta in half. Cook in lightly salted boiling water according to package directions. Drain well. Return pasta to hot pan; cover and keep warm. Meanwhile, drain tomato strips, reserving 2 tablespoons of the oil; set aside. In a large skillet heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from skillet. Turn heat to medium. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Add zucchini, chicken, tomato strips, and the 1/2 cup cheese to cooked pasta; toss gently to combine. Season to taste with black pepper. If desired, sprinkle individual servings with additional cheese.


Send feedback