Skinny Mediterranean-Style Chicken and Pasta

By Katecooks

Ingredients

• 2 cups uncooked multigrain penne pasta (6 oz)
• 2 teaspoons olive or canola oil
• 1 small onion, chopped (1/3 cup)
• 2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
• 2 cloves garlic, finely chopped
• 2 cups 3/4-inch pieces cooked chicken breast
• 1 can (14.5 oz) Muir Glen™ organic no salt added diced tomatoes, undrained
• 1 can (8 oz) Muir Glen™ organic tomato sauce
• 1/2 teaspoon dried oregano leaves
• 1 teaspoon dried basil leaves
• 1/4 cup pitted Kalamata olives, quartered lengthwise
• 3/4 cup crumbled reduced-fat feta cheese (3 oz)

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

1. In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.

2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.

3. Pour chicken mixture over pasta. Top with feta cheese; toss to coat.