Ingredients
Units
Scale
- 12 ounces bite-sized pasta
- 1 tablespoon olive oil
- 1/2 red onion roughly chopped
- 16 ounces boneless, skinless chicken breasts cut into bite-sized pieces
- 8 ounces baby bella mushrooms quartered
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 2 tablespoons red wine (optional)
- 15 ounces canned petite diced tomatoes with basil, garlic, and oregano, drained
- 12 kalamata olives pitted and halved
- 1 zucchini cut into bite-sized pieces
- 3.5 ounces feta cheese (reduced-fat is fine)
Instructions
- Bring a large pot of lightly salted water to a boil. (Cover pot to boil faster.) Cook pasta according to package directions and drain.
- Meanwhile, add olive oil to a large skillet and heat over medium-high heat.
- Add onion, chicken, and mushrooms. Sprinkle with Italian seasoning and salt, and sauté until chicken is mostly cooked through. Stir in wine, and cook another 2-3 minutes.
- Stir in tomatoes, olives, and zucchini. Bring to a simmer, reduce heat to medium, and cook approximately 5 minutes until zucchini is tender. Stir in cooked pasta.
- Top individual servings with crumbled feta.
- Prep Time: 10
- Cook Time: 20