Chicken Fillet Dinner with Zucchini and Pasta
Prep time 10 minutes – Cook time 15 minutes – Total time 25 minutes
We’ve had Chicken Fillet Dinner lots of different ways. This is one with zucchini and pasta is one of our favorites. It’s quick, easy and very good.
Ingredients
These amounts are for 4 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.
- Olive oil
- 2 boneless skinless chicken breast sliced in half horizontally
- salt and pepper
- 3/4 to one pound of pasta – depends the appetites – BTW my wife ,Judy aka Gammy, has to stay gluten free and we are now using Palmini Hearts of palm pasta for her portions. She loves it and it is very easy to cook up.
- 1 medium size fresh zucchini sliced into 1/4″ slices
- 1/2 small onion cut into narrow strips
- 6-8 cloves garlic chopped
- 1/2 cup chopped fresh parsley or 1/4 cup dried
And here is how to quickly and easily cook up your Chicken Fillet Dinner with Zucchini and Pasta
Put a pot water on for the pasta and add the pasta. That’s what I said add it to the water right away. Keep an eye on it and stir it occasionally as you as you cook up the chicken and when the pasta is al dente drain all but about a couple of tablespoons of the water and put it on a turned off back burner.
Put a skillet that is big enough to handle the chicken breasts on at medium high and eyeball just enough olive oil to cover the bottom. Slice the chicken breasts in half horizontally or you could buy them already sliced in the meat department of your grocery store.
Salt and pepper the chicken filets and add them to the skillet. While the chicken is cooking cut up the zucchini, onion and garlic.
When the chicken is firm to a poke and/or the juices running out of them are clear, not white, they are done. But I recommend using an instant read meat thermometer and when they read 165°F they are done. Move them to a clean dish that will catch the drippings.
Add enough extra virgin olive oil to the skillet to coat the bottom about 1/8 of an inch deep. Then add all of the vegetables. Sprinkle with salt and pepper and gently mix them together.
When the veggies are just starting to get a little translucent push them over to the sides of the skillet and put the chicken fillets and the drippings back into the skillet. And the pasta. Gently mix everything together as the pasta and the chicken heat back up.
When the pasta and the chicken have heated back up serve up and enjoy your Chicken Fillet Dinner with Zucchini and Pasta.
And here are a few more quick and easy chicken dinners for you
Lemon Chicken with Mushrooms and Parsley
Chicken Fillet Dinner with Zucchini and Pasta
Ingredients
- olive oil
- 2 boneless skinless chicken breasts
- salt and pepper
- 3/4 to 1 lb pasta
- 1 medium size fresh zucchini
- 1/2 small onion cut into narrow strips
- 6-8 cloves garlic chopped
- 1/2 cup chopped fresh parsley or 1/4 cup dried
Instructions
- Put a pot water on for the pasta and add the pasta. That's what I said add it to the water right away. Keep an eye on it and stir it occasionally as you as you cook up the chicken and when the pasta is al dente drain all but about a couple of tablespoons of the water and put it on a turned off back burner.
- Put a skillet that is big enough to handle the chicken breasts on at medium high and eyeball just enough olive oil to cover the bottom. Slice the chicken breasts in half horizontally or you could buy them already sliced in the meat department of your grocery store. Salt and pepper the chicken filets and add them to the skillet. While the chicken is cooking cut up the zucchini, onion and garlic.
- When the chicken is firm to a poke and/or the juices running out of them are clear, not white, they are done. But I recommend using an instant read meat thermometer and when they read 165°F they are done. Move them to a clean dish that will catch the drippings.
- Add enough extra virgin olive oil to the skillet to coat the bottom about 1/8 of an inch deep. Then add all of the vegetables. Sprinkle with salt and pepper and gently mix them together. When the veggies are just starting to get a little translucent push them over to the sides of the skillet and put the chicken fillets and the drippings back into the skillet. And the pasta.
- Mix everything together a few times as the pasta and the chicken heat backupWhen the pasta and the chicken have heated back up serve up and enjoy your Chicken Fillet Dinner with Zucchini and Pasta.
