I whipped this up tonight, trying to use some of the zucchini from our garden. I also threw in some leftover chicken and made a complete meal! Quick and easy!
Provided by njmom
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
- Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 48.2 g, Cholesterol 21.3 mg, Fat 6.6 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 2.4 g, Sodium 739.4 mg, Sugar 3 g
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