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Piccolini Mini Farfalle With Zucchini, Chicken, and Tomato

Prep: 15 min., Cook: 20 min.

Southern Living Cooking School AUGUST 2008

  • Yield: Makes 4 to 6 servings

Ingredients

  • 1 (16-ounce) box BARILLA Piccolini Mini Farfalle
  • 1/2 cup diced onion
  • 2 tablespoons extra virgin olive oil
  • 2 medium zucchini, diced (about 2 cups)
  • 8 ounces skinned and boned chicken breast, diced
  • 1 cup diced fresh tomatoes
  • 1/4 cup whipping cream
  • Salt and pepper to taste

Preparation

1. Sauté onion in hot olive oil in a medium skillet over medium-high heat 7 minutes or until tender. Add zucchini, and sauté 4 minutes or until tender. Add chicken, and sauté 5 minutes or until done. Reduce heat to medium; stir in tomatoes, cream, and salt and pepper to taste. Cook, stirring occasionally, 4 minutes or until slightly thickened.

2. Cook pasta according to package directions; drain. Toss hot cooked pasta with sauce. Serve immediately.

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Piccolini Mini Farfalle With Zucchini, Chicken, and Tomato recipe

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