Cubed boneless chicken cooks quickly and combines with orecchiette pasta and a tomato-herb simmer sauce made from canned plum tomatoes, cherry tomatoes, stock, oregano, basil, thyme and celery seed. Onion, red bell pepper, celery and garlic are sautéed before adding tomatoes and a pinch of sugar to simmer and develop flavor. Zucchini slices are tossed with olive oil, grated Parmesan and lemon pepper, arranged over the pasta-chicken mixture in a baking dish, baked until tender, then finished with shredded mozzarella for a cheesy topping. The recipe uses common ingredients and minimal prep for an easy weeknight bake.
"This Easy Italian Chicken Zucchini Skillet combines chicken, zucchini, and tomatoes with classic Italian flavors for an easy, one-pot, high-protein dinner that simmers together for a full meal in under 30 minutes. It has easy-to-find ingredients, minimal prep steps, and can be made with either chicken breasts or chicken thighs. The tomatoes, stock and herbs combine to create a delicious simmer sauce that tenderizes and flavors the chicken & veggies"
"Cut the chicken breast into 1-inch cubes and preheat the oven to 350 degrees F. Boil the pasta according to package directions. Cook chicken in a large skillet with 1 Tbsp of oil until done. Remove and set aside. In the same skillet, add 1 Tbsp olive oil. Cook chopped onion, red bell pepper, celery, and garlic. Add the can of tomatoes (with juice), oregano, basil, thyme, and celery seed. Add a pinch of sugar and simmer for 10 - 15 minutes."
Read at Alternative Medicine Magazine
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