Italian Chicken and Prosciutto Pasta Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
361 kcal
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Course
Main Course
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Cuisine
Italian
Italian Chicken and Prosciutto Pasta Skillet
Description
This recipe brings chicken breast slices seasoned with garlic powder, paprika, salt, black pepper, and Italian seasoning together with sautéed green and red bell peppers, onion, garlic, and zucchini. The vegetables are cooked until tender, then simmered briefly in chicken broth and tomato sauce, creating a fragrant base.
Cooked gluten-free penne pasta and chopped prosciutto are added back to the skillet to integrate flavors and textures. The prosciutto lends a salty, savory contrast to the juicy chicken and sweet peppers. The overall dish has a well-rounded flavor profile with varied texture between tender chicken, crisp vegetables, and al dente pasta.
This skillet meal is served warm and can be garnished with parsley or fresh basil to brighten the dish. It offers a balanced dinner option combining protein, vegetables, and pasta in one pan.
Ingredients
- 2 chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
- 1 teaspoon Italian seasoning
- 1.5 cups gluten-free penne pasta uncooked
- 2 Tablespoon extra virgin olive oil
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 onion chopped, medium
- 2 cloves garlic minced
- 1 zucchini sliced (about 1.5 cups, medium
- ½ cup chicken broth organic
- 1 cup tomato sauce
- 3-4 lices prosciutto chopped
Instructions
- Season chicken breasts on both sides with garlic powder, paprika, salt, pepper and Italian seasoning. Slice chicken breasts in about 1/2” strips. Add the olive oil in a large skillet and cook chicken slices over medium heat for about 10 minutes, turning halfway through, or until they are cooked through and no longer pink in center. Set aside on a plate.
- While chicken is cooking, cook penne pasta according to package instructions.
- Sautee onion, garlic, and peppers in the skillet over medium-high heat (about 5 minutes). Season with salt and pepper to taste. Add sliced zucchini and cook for couple more minutes, until zucchini is tender.
- Pour chicken broth and tomato sauce to the skillet and stir well.
- Add cooked pasta, chicken and prosciutto to the vegetable mixture in the skillet, and stir.
- Serve warm and garnish with parsley or basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 294g | |
| Calories | 361kcal | 18% |
| Carbohydrates | 20.2g | 7% |
| Protein | 37.4g | 75% |
| Fat | 14.2g | 22% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 117mg | 39% |
| Sodium | 581mg | 24% |
| Fiber | 2.4g | 10% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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