CentMenu / Dinner · Lunch
Chicken zucchini tomato pasta
A small amount of chicken goes further with zucchini and a generous tomato sauce.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 11.29 oz (320 g) pasta
- 2 zucchini
- 1.1 lb (500 g) passata
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 2¾ tsp (2 g) dried oregano
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.06 lb (480 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) olive oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Dice 1 onion and 2 zucchini, mince 2 garlic cloves and cook in the same pan over medium heat for 5 minutes.
Return the chicken and add 1.1 lb (500 g) passata, 2¾ tsp (2 g) dried oregano and ½ tsp (3 g) salt; simmer over low heat for 15 minutes, until the chicken reaches 165 °F (74 °C).
Meanwhile, cook 11.29 oz (320 g) pasta in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain.
Toss the pasta with the chicken sauce and serve hot.