Chicken with Summer Zucchini, Tomato and Basil Pasta

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"Soon it will be that time of year when you don’t have enough friends or family to give your garden zucchini overload to. I have learned to turn my zucchini over-abundance into an advantage by putting this recipe with Tuttorosso Tomatoes on repeat all summer.

This sauce is an amazing topping for chicken or fish but quite frankly is delicious on its own served over eggs, pasta or rice. It pairs sliced zucchini, onion and garlic with a 14.5 ounce can of Tuttorosso diced tomatoes, chili and lots of basil. What you have now is a light and bright fresh sauce that quite frankly screams summer.

The convenience of adding quality Tuttorosso canned tomatoes makes this sauce a cinch to make, which is why it’s always a great idea to have a few cans in your pantry!"
-- @dianemorrisey

Recipe Intro From dianemorrisey

Serve this over pasta, with eggs or with chicken like @DianeMorrisey does here and you will have a meal that screams summer. The sauce is packed with summer zucchini (perfect if your garden is overflowing with them), quality Tuttorosso Tomatoes and loads of basil for a fresh, herby kick. It's the perfect, easy summer meal!

For more recipes using Tuttorosso Tomatoes, click here!

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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 4 thinly sliced boneless, skinless chicken breast
  • 1 tablespoon butter
  • 4 tablespoons olive oil
  • 1 1/2 pounds zucchini, thinly sliced
  • 1/2 cup sliced onion
  • 2 cloves garlic, chopped
  • 1/2 cup white wine
  • 1 (14.5 ounce) can Tuttorosso Northern Herb Petite Diced Tomatoes, not drained
  • 1/4 teaspoon chili flakes
  • Salt, To Taste
  • Ground pepper, To Taste
  • 6 leaves basil, chiffonade

Method

  • Step 1

    Heat olive oil and butter over medium-high heat in a heavy skillet. Add the chicken and cook 4-5 minutes on each side until cooked through. When done, remove from heat and set on a plate covered with foil.

  • Step 2

    Add another tablespoon of olive oil and zucchini to the same pan. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.

  • Step 3

    Add the remaining tablespoon olive oil to the pan and add the onion and garlic. Cook, stirring, just until fragrant -- less than 30 seconds.

  • Step 4

    Add wine to deglaze the pan, stirring up the bits. Stir in the tomatoes and chili flakes. Cook, stirring, until the tomatoes have begun to cook down 3-5 minutes.

  • Step 5

    Return the zucchini to the pan, season with salt and pepper and reduce heat to medium. Cook until the zucchini is tender and translucent. Stir in the basil and check for seasoning. Remove from the heat and serve over chicken