Sunday, March 29, 2009

Tomato, zucchini and chicken pasta

One of my favourite things to do is scrounge up a meal from the odd-end ingredients I have on end, and this recipe is definitely a success story from that process. I was running low on groceries, but needed to throw together a quick dinner, and came up with this.

Tomato, zucchini and chicken pasta

1 bag wide egg noddles
2 boneless, skinless chicken breasts, cut into 1" pieces
10 cloves garlic, coarsely chopped
1 shallot, thinly sliced
2 tbsp. olive oil
1 can diced tomatoes, with juice
1 cup frozen zucchini, thawed
1/2 cup parsley or 2-3 tbsp. parsley paste
1/4 cup instant potato flakes
salt and pepper

1. Boil noodles according to package instructions.

2. Salt and pepper chicken and saute in olive oil until browned. Add garlic and shallot and cook until chicken cooked through.

3. Pour tomatoes with juice over chicken and bring to boil. Add zucchini and parsley and heat through. Add potato flakes, as needed, to thicken sauce. Add salt and pepper to taste.

4. Drain noodles and pour sauce over pasta.

Emily's rating: 9 out of 10


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