Summer Skillet Pasta with Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
212 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Summer Skillet Pasta with Chicken
Description
This recipe starts by cooking seasoned diced chicken breasts in a skillet, removed once done to retain tenderness. The skillet is then used to sauté garlic, onion, and colorful bell peppers along with zucchini until tender and vibrant. Adding diced tomatoes with Italian seasoning and basil infuses the dish with herbaceous, savory notes.
Chicken broth simmers briefly to meld flavors, followed by milk, Parmesan cheese, and cream cheese for a smooth, creamy sauce. The cream cheese melts completely, enriching the sauce without overwhelming it. Drained spaghetti is tossed directly into the skillet to absorb the sauce and ingredients, creating a cohesive dish.
The pasta takes on the bright, fresh flavors of summer vegetables with the rich texture from cheeses. This meal can be served straight from the skillet as a practical option for weeknight dinners or casual gatherings.
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 Italian seasoning dry, zesty, packet
- 1 1/2 teaspoons basil dried
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1/2 cup chicken broth
- 1/4 cup milk skim
- 1/3 cup Parmesan Cheese
- 3 ounces cream cheese or 4 wedges of skinny cow creamy Swiss, light
- 1 pound spaghetti prepared, package
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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 545mg | 23% |
| Potassium | 721mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 78mg | 87% |
| Calcium | 258mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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