• 4servings
  • 20minutes
  • 321calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package uncooked pasta shells

  2. 1 teaspoon olive oil

  3. 1/2 onion, chopped

  4. 3 cloves garlic, sliced

  5. 1 zucchini, chopped

  6. 1/2 teaspoon dried oregano

  7. salt and freshly ground black pepper to taste

  8. 1/4 teaspoon crushed red pepper flakes

  9. 3/4 cup chicken broth

  10. 1/2 cup chopped cooked chicken

  11. 1 ounce diced roasted red peppers

  12. 2 tablespoons light cream cheese

  13. 1/4 cup chopped fresh basil leaves

  14. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.

  2. Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.

  3. Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.


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