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  Pasta Party recipe: Shift 4'S Chicken Pasta Primavera

By Patrick Gross
Hopkinton Station 1


  • 1 lb. boneless skinless chicken breasts, seasoned with salt and pepper
  • 4 tablespoons olive oil, divided
  • 2 teaspoons minced garlic, divided
  • 3 teaspoons dried basil leaves, divided
  • 3 teaspoons dried oregano leaves, divided
  • 3 teaspoons dried parsley leaves, divided
  • 4-1/2 cups ( 12 oz.) RONZONIŅ Mostaccioli or Penne Rigate, uncooked
  • 1 medium onion, cut into thin short strips
  • 1 medium green pepper, cut into thin short strips
  • 1 medium summer squash, cut lengthwise and sliced
  • 1 medium zucchini, cut lengthwise and sliced
  • 2 cans (10-3/4 oz. each) condensed tomato soup
  • Salt and ground black pepper to taste
  • Grated Parmesan cheese

    Marinate chicken breast by drizzling with 2 tablespoons olive oil, 1 teaspoon garlic, 1 teaspoon EACH basil, oregano and parsley. Broil about 6 minutes on each side, or until thoroughly cooked. Meanwhile, cook pasta according to package directions; drain. In extra-large skillet over medium heat, heat remaining oil; add remaining garlic. Cook 1 minute; do not brown. Over medium-high heat, add vegetables and remaining seasonings. Cook, stirring frequently, about 10 minutes. Reduce heat; stir in tomato soup. Simmer 10 minutes, adding water if sauce seems too thick. Meanwhile, cut chicken into strips. In pasta pot, stir together cooked pasta, chicken and tomato soup mixture; season to taste. Sprinkle with cheese. 13 servings (1 cup each).

    Each serving provides: 200 Calories, 12 g Protein, 25 g Carbohydrates, 6 g Total Fat (1 g Saturated Fat), 20 mg Cholesterol, 270 mg Sodium.



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