Italian Chicken and Prosciutto Pasta Skillet

• Meat

  • 2 Chicken breasts

• Produce

  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Green bell pepper
  • 1 Onion, medium
  • 1 Red bell pepper
  • 1 Zucchini, sliced (about 1.5 cups, medium

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 cup Ragu tomato sauce

• Pasta & Grains

  • 1 1/2 cups Gluten-free penne pasta

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 3-4 slices prosciuito, chopped

Found on deliciousmeetshealthy.com

Ingredients

• 2 chicken breasts
• 1 tsp garlic powder
• 1 tsp paprika
• salt and pepper, to taste
• 1 tsp Italian seasoning
• 1.5 cups uncooked Gluten-Free Penne pasta
• 2 Tbsp olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, sliced (about 1.5 cups)
• ½ cup chicken broth
• 1 cup Ragu tomato sauce
• 3-4 slices prosciuito, chopped

Directions

• Season chicken breasts on both sides with garlic powder, paprika, salt, pepper and Italian seasoning. Slice chicken breasts in about ½” strips. Cook chicken slices in a skillet over medium heat for about 10 minutes, turning halfway through, or until they are cooked through and no longer pink in center. Set aside on a plate.
• While chicken is cooking, cook penne pasta according to package instructions.
• Sautee onion, garlic, and peppers in the skillet over medium-high heat (about 5 minutes). Season with salt and pepper to taste. Add sliced zucchini and cook for couple more minutes, until zucchini is tender.
• Pour chicken broth and tomato sauce to the skillet and stir well.
• Add cooked pasta, chicken and prosciutto to the vegetable mixture in the skillet, and stir.
• Serve warm and garnish with parsley or basil.

Nutrition