Zucchini Pasta II

Zucchini Pasta II is a delicious and healthy meal that’s great for any time of day.

Zucchini is loaded with nutrients and has many health benefits, while the pasta and chicken provide a good source of protein.

Although this recipe is healthy, it does contain some carbohydrates from the pasta.

If you are looking to cut carbs, you can try making this recipe with zucchini noodles instead.

Zucchini is rich in vitamins A and C, as well as potassium and antioxidants.
It has been linked to aiding in digestion due to its high fiber content.

	1 package uncooked pasta shells
	1 teaspoon olive oil
	1/2 onion , chopped
	3 cloves garlic , sliced
	1 zucchini , chopped
	1/2 teaspoon dried oregano
	salt and freshly ground black pepper to taste
	1/4 teaspoon crushed red pepper flakes
	3/4 cup chicken broth
	1/2 cup chopped cooked chicken
	1 ounce diced roasted red peppers
	2 tablespoons light cream cheese
	1/4 cup chopped fresh basil leaves
	1/4 cup grated Parmesan cheese

1.	Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
2.	While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
3.	Add the zucchini, oregano, salt, black pepper, and crushed red pepper flakes. Cook for another 5 minutes, stirring occasionally.
4.	Add the chicken broth, cooked chicken, and roasted red peppers to the pan. Cook for an additional 5 minutes or until heated through.
5.	Stir in the light cream cheese until melted and well combined.
6.	Drain the pasta and add it to the sauté pan. Toss until well coated in the sauce.
7.	Serve with chopped fresh basil and grated Parmesan cheese on top.