4/5
(12 Votes)
Ingredients
- 8 ounces chicken breast, chopped into bite sized pieces
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- 1 cup onion, diced
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon rosemary, finely minced
- 3 cups zucchini, chopped into small pieces
- 1/4 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 3/4 cup light sour cream
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- 1/2 cup Parmesan cheese, shredded
- 1 1/2 cup quinoa small pasta shells, cooked and drained (or small flour pasta shells)
Preparation
Step 1
1. Preheat the oven to 350 degrees.
2. Spray an 8" square baking dish with cooking spray.
3. Heat a non-stick skillet over medium heat and add olive oil.Then add onion and cook for 5 minutes until softened, then add garlic, rosemary, chicken and zucchini. Cook for another 5 minutes until chicken is cooked through.
4. Combine chicken and zucchini mixture with remaining ingredients, including pasta. Spread in a baking dish bake for 20 minutes until dish is heated through and the cheese is melted.
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