I love adding zucchini to classic pasta dishes. Its veggie flavor and texture perfectly compliments the rich, italian tastes. Plus, this hearty dish comes together easily with little need for tending. CONTROVERSIAL, do you like vegetables in lasagna? I actually like putting carrots into lasagna, but when I’ve done it other people have always been polite, but unszporrtive so maybe I need to accept that it is just not what the people want.
SKILLET CHICKEN & ZUCCHINI PARMESAN
Serves 3-4
16 ounces tomato sauce
4 boneless, skinless chicken breasts
3 tablespoons olive oil
1/3 cup parmesan, grated
Oregano
Salt & pepper
1 zucchini, sliced
Fresh mozzarella, sliced
1 pound pasta, prepared al dente
Season chicken with salt, pepper, and oregano. Heat with half of oil in skillet over medium-low heat. Brown each side of chicken for 3-5 minutes. Sprinkle breasts with parmesan. Add sauce to skillet and cook on low for 30 minutes. When 5 minutes remain, brown zucchini with remaining oil in a separate pan.
Arrange zucchini and mozzarella over chicken breasts and simmer for an additional 15 minutes. Serve over pasta and top with parmesan.
- 16 ounces tomato sauce
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- ⅓ cup parmesan, grated
- Oregano
- Salt & pepper
- 1 zucchini, sliced
- Fresh mozzarella, sliced
- 1 pound pasta, prepared al dente
- Season chicken with salt, pepper, and oregano. Heat with half of oil in skillet over medium-low heat.
- Brown each side of chicken for 3-5 minutes. Sprinkle breasts with parmesan. Add sauce to skillet and cook on low for 30 minutes.
- When 5 minutes remain, brown zucchini with remaining oil in a separate pan.
- Arrange zucchini and mozzarella over chicken breasts and simmer for an additional 15 minutes. Serve over pasta and top with parmesan.
Adapted from Simple Bites.
