Chicken Breast, Cremini, Zucchini, Thyme and Ricotta Tossed with Campanelle

From pastafits.org
By
kyacovone@kellencompany.com

This hearty recipe features a healthy dose of protein and full comforting flavors. Try it out tonight!

Chicken Breast, Cremini, Zucchini, Thyme and Ricotta Tossed with Campanelle

  • 4 oz campanelle
  • 2 tbsp vegetable oil
  • 12 oz chicken breast, 1” cubed
  • 2 cups cremini mushrooms (sliced)
  • 1 1/2 cups zucchini, ¼” sliced on the bias
  • 2 tsp thyme leaves
  • 1/4 cup garlic (finely chopped)
  • 1 cup part-skim ricotta
  • 1/4 cup parsley (finely chopped)
  1. Bring a large pot of salted water to the boil. Cook the campanelle according to package directions. Drain and reserve.
  2. Heat a large sauté pan over medium-high heat. Add the oil and sauté the chicken until beginning to brown in some spots, about 3 minutes. Add the mushrooms and zucchini and continue to cook until softened, another 3 minutes. Add the thyme and garlic and cook until aromatic, about 30 seconds. Gently stir in the ricotta and campanelle. Season to taste with salt and pepper. Divide between 4 bowls. Sprinkle with parsley.

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