Chicken Zucchini And Prosciutto Recipes

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ITALIAN CHICKEN AND PROSCIUTTO PASTA SKILLET



Italian Chicken and Prosciutto Pasta Skillet image

This Italian Chicken and Prosciutto Pasta Skillet recipe is true comfort food! It absorbs all the wonderful flavors in the dish.

Provided by Neli Howard | Delicious Meets Healthy

Categories     Main Course

Time 30m

Number Of Ingredients 15

2 chicken breasts
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper (to taste)
1 teaspoon Italian seasoning
1.5 cups uncooked Gluten-Free Penne pasta
2 Tablespoon extra virgin olive oil
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 medium onion (chopped)
2 cloves garlic (minced)
1 medium zucchini (sliced (about 1.5 cups))
½ cup organic chicken broth
1 cup tomato sauce
3-4 slices prosciutto (chopped)

Steps:

  • Season chicken breasts on both sides with garlic powder, paprika, salt, pepper and Italian seasoning. Slice chicken breasts in about 1/2" strips. Add the olive oil in a large skillet and cook chicken slices over medium heat for about 10 minutes, turning halfway through, or until they are cooked through and no longer pink in center. Set aside on a plate.
  • While chicken is cooking, cook penne pasta according to package instructions.
  • Sautee onion, garlic, and peppers in the skillet over medium-high heat (about 5 minutes). Season with salt and pepper to taste. Add sliced zucchini and cook for couple more minutes, until zucchini is tender.
  • Pour chicken broth and tomato sauce to the skillet and stir well.
  • Add cooked pasta, chicken and prosciutto to the vegetable mixture in the skillet, and stir.
  • Serve warm and garnish with parsley or basil.

Nutrition Facts : ServingSize 294 g, Calories 361 kcal, Carbohydrate 20.2 g, Protein 37.4 g, Fat 14.2 g, SaturatedFat 3.2 g, Cholesterol 117 mg, Sodium 581 mg, Fiber 2.4 g, Sugar 5 g, UnsaturatedFat 11 g

CHICKEN, ZUCCHINI, AND PROSCIUTTO



Chicken, Zucchini, and Prosciutto image

Make and share this Chicken, Zucchini, and Prosciutto recipe from Food.com.

Provided by dicentra

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 tablespoon about 8 slices prosciutto
3 small zucchini, thinly sliced into half-moons
1 garlic clove, thinly sliced
1 lemon

Steps:

  • Heat oven to 400°F
  • Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 teaspoon each of the salt and pepper.
  • Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
  • Transfer to oven and roast for 8 minutes.
  • Meanwhile, in a second skillet, over medium heat, heat the remaining oil.
  • Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
  • Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes.
  • Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.

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