Summer Skillet Pasta with Chicken
Summer Skillet Pasta with tender chicken is a healthy, vibrant dish perfect for using summer vegetables. No heavy cream or butter, but lots of fresh, zesty flavor.
Servings: 6
Calories: 212kcal
Ingredients
- vegetable oil to taste
- 1 pound boneless skinless chicken breasts
- Montreal chicken seasoning to taste
- 3 cloves garlic minced
- 1 onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium zucchini sliced
- 1 can diced tomatoes do not drain
- 1 package zesty Italian dry seasoning packet
- 1 1/2 teaspoons dried basil
- Kosher salt and ground black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup skim milk
- 1/3 cup Parmesan cheese
- 3 ounces light cream cheese or 4 wedges of skinny cow creamy Swiss
- 1 pound package spaghetti prepared
Instructions
- Heat a little vegetable oil in a large skillet. Cut chicken into pieces and add to oil. Sprinkle chicken with Montreal chicken seasoning, to taste.
- When chicken is cooked through, remove from skillet and set aside.
- Wipe skillet clean with a paper towel (or two) and add a little more oil to the skillet. When oil is hot again, add garlic, onion, peppers, and zucchini.
- Saute vegetables until they become bright and tender.
- Return chicken to skillet along with diced tomatoes. Stir in Italian seasonings, basil, salt and pepper.
- Add chicken broth and simmer for a minute or two.
- Add milk, Parmesan cheese, and cream cheese-- stir until cream cheese is completely melted and mixed in.
- Drain spaghetti and add to skillet. Toss until well combined. Serve immediately.
Nutrition
Calories: 212kcal | Carbohydrates: 11g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 545mg | Potassium: 721mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1039IU | Vitamin C: 78mg | Calcium: 258mg | Iron: 3mg