6 years ago

Mediterranean Chicken with Pasta

This delicious dinner is bursting with fresh flavors!

4 servings
Preparation time: 30 minutes


  • 6 ounces penne, bow tie or ziti pasta
  • 12 ounces boneless skinless chicken breasts or thighs, cut into 1 ½-inch pieces
  • 2 red or yellow bell peppers, cut into 1-inch pieces
  • 2 ½ tablespoons garlic-flavored olive oil
  • 2 medium zucchini or yellow squash, cut into ¼-inch slices
  • 2 tablespoons balsamic vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup julienned fresh basil
  • 1 tablespoon snipped fresh rosemary
  • Freshly grated Parmesan cheese or crumbled goat cheese for serving (optional)


  1. Cook pasta according to package directions.
  2. Meanwhile, in a 10×15″ jelly roll pan or shallow roasting pan, combine chicken and peppers. Drizzle with oil; toss well to coat. Bake in a 475 F oven for 5 minutes; add zucchini and toss well. Continue baking 10 minutes or until chicken is no longer pink and vegetables are tender.
  3. Sprinkle with vinegar, salt and pepper; toss well.
  4. Drain pasta; add to chicken mixture with basil and rosemary; toss well. Sprinkle with cheese, if desired.

Variation: 12 ounces shelled and deveined uncooked large shrimp may be substituted for chicken. Add with zucchini.