Chicken & Zucchini Parma Rosa Pasta
Pasta served with a bounty of chicken, zucchini, & sweet bell peppers, sautéed in white wine and coated in a creamy Parma Rosa sauce and topped with grated Parmesan.
Ingredients
- 3-4 boneless, skinless chicken breasts trimmed and chopped into bitesize bits
- 1 Tbsp Extra Virgin Olive Oil (EVOO)
- 1 box rigatoni or penne pasta cooked according to package directions & drained
- 1 packet Knorr's Parma Rosa Sauce mix
- 1 Tbsp butter salted or unsalted
- 1 1/2 c heavy cream
- 1/2 c yellow or white onion diced
- 1 Tbsp minced garlic
- 2 medium-size zucchini thinly sliced and halved
- 2 sweet bell peppers (yellow, red, and/or green) diced
- 1/2 c green onions diced
- 1 c white wine of your choosing, divided
- 1/2 c shredded Parmesan cheese plus more for garnish
- 2 tsp garlic powder, divided
- 1 tsp onion powder, divided
- 1/2 tsp smoked paprika, divided
- 1/4 tsp dried thyme
- salt & pepper, to taste
Instructions
- Heat EVOO in a large non-stick skillet or pot over medium heat. Hot Tip: I often use the same pot I boiled the pasta in, to cut down on dishes. I simply leave the cooked pasta in a colander with a little EVOO drizzled over it while I cook the remainder of the dish.
- Add the minced garlic to the pot and cook for 1-2 minutes, until fragrant.
- Then, add the chicken and season with 1 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. smoked paprika, and salt and pepper, to taste.
- Continue cooking the chicken over medium heat, turning often, for 15-20 minutes (or until the chicken is completely cooked through).
- While the chicken is cooking, you can prepare the vegetables. Add all chopped veggies to a large bowl and season with the remaining 1 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. smoked paprika, 1/4 tsp. dried thyme, and salt and pepper, to taste. Pour 1/2 c. of white wine over the vegetables and allow to marinade for at least 5-10 minutes.
- Once the chicken is fully-cooked, add the remaining 1/2 c. of white wine to the pot and increase heat to medium-high. Allow the chicken, garlic, and wine to simmer for at least 5-10 minutes, until nearly all of the wine evaporates and the chicken begins to brown.
- Reduce heat to medium-low. Add the vegetables, spices, and wine to the pot and continue cooking for 5-10 minutes more, until the vegetables are tender. Remove from heat.
- While the vegetables cook, you can prepare the Knorr's Parma Rosa sauce according to packet directions, substituting the heavy cream for the milk. Remove from heat and add 1/2 c. shredded Parmesan cheese, whisking to ensure it is fully incorporated into the sauce.
- Add the prepared sauce to the pot with the chicken and vegetables. Then, add as many noodles as needed, stirring gently to coat. (I often find that I boil too many noodles, so I add them a little bit at a time, to ensure that the end result is not too dry.)
- Garnish with shredded Parmesan and serve immediately. Enjoy with a glass (or the rest of the bottle) of the white wine you cooked this dish with!