Zucchini Pasta II
I whipped this up tonight, trying to use some of the zucchini from our garden. I also threw in some leftover chicken and made a complete meal! Quick and easy!
I whipped this up tonight, trying to use some of the zucchini from our garden. I also threw in some leftover chicken and made a complete meal! Quick and easy!
This is an awesome recipe. Thanks! I added 1 cup of sliced, fresh mushrooms & some white wine to the zucchini saute & used more cream cheese to make a thicker sauce. Also added a little chopped fresh parsley to the fresh basil. Yummy over noodles or pasta!Read More
Wow... I guess it's just me, but nothing about this recipe impressed me. It also looked NOTHING like the picture, so maybe I did something wrong, but it was no good. I followed the instructions to a T and have had very few problems with recipes on this site... I love garlic, onion, and zucchini, so I was ready for a scrumptious dinner, but this was not.Read More
This is an awesome recipe. Thanks! I added 1 cup of sliced, fresh mushrooms & some white wine to the zucchini saute & used more cream cheese to make a thicker sauce. Also added a little chopped fresh parsley to the fresh basil. Yummy over noodles or pasta!
This was really good! I did a few things different. I took 3 costco frozen chicken breasts and boiled them in a bit of water. Then I used the water the chicken boiled in and used that in place of chicken broth the recipie called for and also added 1/2 boullion cube. I did add the broth when I added the zuchinni since I had cubed them in large pieces and needed them to have some liquid to become tender. I ommited the red pepper and added a bit extra cream cheese to make the sauce thicker. Very good and will make again with all the zucchini growing in the garder!
This was really good, and the family loved it - even the kids! I doubled the zucchini and chicken mixture (except for the stock) and used 3oz cream cheese. Worked well for 8oz of pasta. The cream cheese came through subtly w/o overpowering the dish.
This one is WONDERFUL! Not alot of fat and calories and my picky eater of a husband loved it! Only chages I made were to double the recipe and then add 2 cans of diced tomatoes in garlic and basil seasonings (because I love tomatoes). I also put all of it in a casserole dish and topped with motzerella and baked it for 20 min at 350 degrees to better set in the flavors!
This was a great dish for entertaining a large group of friends. The chicken makes it heartier and more substantial, but I left it out for some vegitarian friends and it was still delicious. Even without cream cheese (for a lactose intolerant friend)this dish wowed them all. The only alterations I made were replacing half of the broth with vermouth (a white wine will work well too) and adding mushrooms just before the broth/wine. This recipe doubles/triples well and is very forgiving to mismeasures (I've lost all of my measuring spoons in a recent move). I served with some bruschetta and a white wine/citrus spritzer. My guests are still raving about this pasta.
Ya, really good. I used a zucchini and a yellow squash. Loved the flavor. I also did add more cream cheese, to make the sauce a bit thicker and it was good. I wouldn't recommend using penne pasta because it's hard to eat with all the chicken and veggies, to get it on your fork was impossible it seemed. So maybe bowtie, or rigatoni or something. Penne is just kind of a stiff pasta. But super tasty and I'll definitely be making again and again. Excellent summer dish.
Great blend of flavors, especially with the red pepper! Added summer squash. Didn't have any cream cheese on hand, and it turned out fine without it. However, we liked it enough to try it again with the cream cheese. Definitely sprinkle parmesan on top - it completes the meal!
Wow... I guess it's just me, but nothing about this recipe impressed me. It also looked NOTHING like the picture, so maybe I did something wrong, but it was no good. I followed the instructions to a T and have had very few problems with recipes on this site... I love garlic, onion, and zucchini, so I was ready for a scrumptious dinner, but this was not.
Excellent! I used 98% fat free/low sodium chicken broth and whole wheat pasta shells. My husband really liked this. I love that this recipe uses things I almost always have on hand. I'll make again. Thanks! :)
I have tried a similar recipe, however, without chicken. This is a wonderful dish with some toasted chopped walnuts added, and instead of chopped zucchini, thinly julienne style (thin strips), so that the zucchini doesn't get watery. I use linguini noodles. I am hungry just thinking about it. Might have to make some tonight! Thanks for a great recipe!
excellent, flavorful, quick and easy! I added a little flour to thicken up the sauce and a dash of nutmeg too! Thanks for sharing this recipe!
It was good! I had to add additional spices becuase t wa a little bland but other than that we will be making this again
I use Zucchini and, using a Mandolin, cut in Fettuccini type strips. Grill the strips to lower moisture content. I use them as the pasta in any normal paste dish. In flat strips they make Lasagna, lower Carbs than traditional pasta.
One of our staple dinners! Very light and healthy! I use Quinoa Pasta and Light Cream Cheese. I also add white wine and use fresh red pepper instead of canned. Excellent!!! Thank you NJMOM
I used this a just an idea to make dinner based on what I had in the house. I usually follow recipes to the T the first time I make them but I needed to use up some stuff in the fridge and pantry. Instead of pasta I used Isreali couscous, also used a mix of italian herbs, I mix of frozen veggies (that included zucchini), no chicken, and fresh red bell peppers that I sauteed with the onions and garlic. My family loved it and it was a great way to use up stuff in the house!
Very good and quick to make!
This is my husbands most requested recipes. I add one yellow squash in addition to the zucchini and increased the garlic to four gloves. It is the best way to use items from my garden.
Excellent!! I omitted the chicken and used light chive & onion cream cheese. Will definitely make again!!
This recipe is now in regular rotation in my menus. Its super easy and really tasty... with a bit of kick. I make it exactly as the recipe directs.
This was really good. I roasted a red bell pepper, and didn't use the red pepper flakes. I especially liked the combination of the broth, cream cheese, and parmesan.
AMAZING! But i did substitute about half a can of diced tomatoes in, instead of the diced roasted red peppers. And i added a little more cream cheese. It was wondeful and i would make it again.
Excellent recipe! Usually I follow exactly as is, but I read the reviews and decided to go with their suggestions. I added about 1 cup of sliced mushrooms to the onion & garlic, then added a splash of white wine with the zucchini. Also used 1/2 c chicken broth & 1/4 c white wine rather than 3/4 cup chicken broth. I didn't have roasted red peppers so I used halved grape tomatoes. Also took other's suggestions & added a little more cream cheese. Delicous!! Next time I'll try a combination of peppers & tomatoes. Absolutely wonderful & great leftover. Enjoy!!
This was extremely tasty, and restaurant worthy! I will be making this again! I made it with extra broth and cream cheese, plus I used 2 chicken breasts.
Flavorful light sauce over pasta with veg. and chicken. The only change I made was increasing the amount of chicken. Next time I'll try adding more zucchini and peppers -- or decrease the amount of pasta to maybe 6 oz.
This was a realy simple and tasty recipe! Ever so slightly spicey, but still mild. I used leftover Thanksgiving turkey instead of chicken (simply to use it up) and doubled the amount. I also threw in another tablespoon of cream cheese, and I totally forgot about the basil. Not a huge deal, as I only had dry basil anyway. I used whole wheat bowtie pasta, but shells would've been fun. Anyway, the only thing I want to say is that the recipe calls for 'one zucchini'. Unfortunately Zucchini comes in all shapes and sizes; from six inches to the size of a baseball bat. I put in one cup of chopped zucchini, but I think it needs two cups at least. And the same goes for the onion; the recipe calls for half an onion, and those aso vary greatly in size. I used a quarter cup, and that seemed perfect. Will DEFINATELY make this again, but I will add more zucchini than I did the first time.
I'm rating four stars because I made a lot of changes to this depending on what I had, but it came out soooo good! I used two boneless skinless chicken breasts sauteed in olive oil with salt, pepper, and garlic powder. Then sauteed the onion, garlic, and zucchini with salt, pepper, dried oregano and basil dried red pepper flakes,and garlic powder. Added some diced tomatoes with juice and chicken broth, some flour to thicken it and let it simmer. Served over pasta shells! Delish!! My husband said it was restaurant quality.
This tasted okay but I was not very happy with the appearance. It looked a little wilted. Maybe I cooked the zucchini too long, not sure. It was good to use up the zucchini I had but I doubt I will be making it again.
awesome!! made as is.
Grilled a chicken breast, swapped diced tomatoes for red peppers, and left out the cream cheese. I would definitely make it as written if I had the ingredients, but it was great with with the substitutes.
This was so,so,so good. I used fettucine, and added a lot more chicken since we are meat people. I also thickened the sauce with more cream cheese, and some cornstartch. I didn't have red pepper flakes, so I can't comment on how hot the actual recipe is, but without that it was dang good.
Great recipe! Roger liked it..."really good!" turned out too liquidy and needed some cornstartch but then was great
I cooked costco chicken like mentioned above and also nearly doubled the cream cheese to get the sauce to thicken. My boyfriend really like it and it was so easy. I used minced garlic from costco too snd also added 1/2 a red bell pepper in place of the roasted red. ALso, this makes great left overs.
Really good... my picky kids loved it... I used one can chicken broth and 3oz cream cheese and thickened with about 2 tsp of corn starch. Quick prep with BIG flavor, thanks for the recipe!
Added 1/4 cup white Zinfandel and some sun dried tomatoes. I also added 1 cup Parmesan cheese directly into the sauce to thicken it up. DELICIOUS!
This was such a nice and light, fresh meal. The flavors worked together so well.
This has become a summer standby in my house! I use regular red pepper instead of roasted and I always add fresh mushrooms. It's a great recipe for adding veggies to, and it always turns out delicious!
This was really good. I added more broth to make more sauce then added a bit of corn starch to thicken it up a bit. But other than that, I followed the recipe. My veggie hating family loved it! I sliced the zucchini in rounds instead of dicing, which made my kids ask if they were eating pickles. lol But they ate it and actually said they liked it!! Good job on the recipe!!
I loved this recipe! Yummy! I didn't add the crushed red pepper because my husband isn't a fan. It was a little soupy when I finished so I poured it into a prepared casserole dish, topped it with the Parmesan cheese and baked it at 350 for about 20 minutes and it was perfect. Will make this again and again.
Excellent recipe. My teenage son and daughter loved this.
This is a great recipe and easy to make! I used frozen chicken fajita strips and penne pasta since I had it on hand, and it was yummy! Next time I will decrease the red pepper flakes to 1/8 tsp. It was a little too spicy for my family. I am also going to try it with shrimp instead of chicken, since my husband is not a big chicken fan. I can't wait to make this again!
I've made this twice now. I love that it is super fast and easy, it's tasty and has a good veggie component.
Too much broth. Came out all wet and flavorless. Another one bites the dust.
I really enjoyed this. I had to omit the roasted red peppers, so I substituted a can of undrained diced tomatoes, and added maybe 1/4 cup of tomato sauce. Since I had enough liquid from the tomatoes I opted not to add the chicken broth. I also sauteed sliced mushrooms with the zucchini and onions. It was even better the next day for lunch.
Absolutely delicious. Don't change a thing.
Wonderful! And made even better and healthier by using half as much pasta and twice as much zucchini. This is a company dish for sure.
Love it! A great way to use up your garden zucchini in a light pasta. I loved that this tasted like an alfredo without all the butter and cream! I've made it several times and it is a winner. I left out the roasted red peppers cause we don't love peppers and it was delicious.
My entire family LOVES this meal! Great leftovers too. I did not have red peppers or fresh basil (just used dried) and it was still fantastic!
Was a little dry, but I thought it was a nice summery meal.
This dish was amazing. Only change was I added mushrooms. Absolutely wonderful.
I'd give it 10 stars if I could! It was absolutely wonderful. Would probably taste equally good with steak or shrimp. Well done!
I used butter instead of cream cheese, and added a defrosted box of artichoke hearts. Also added a splash of dry sherry. Before adding the chicken broth, I sprinkled the mix with Wondra flour (probably about 3 T.), to help it thicken. I used whole wheat penne pasta. My husband loved it.
Sauce was too runny and very bland. Won't make again.
Very weak sauce unless you are willing to at least double the cream cheese, like most reviewers have done. At this point, however, it stops becoming a lower-calorie main dish. Also, cooking times for veggies and zucchini seemed a bit long. There was no crunch left to anything at the end.
Did not use chicken and doubled the recipe. It was very, very good!! I used about half of a package of cream cheese and did not use pepper flakes because of kids but otherwise followed recipe. It was very good!!
I liked the blend of pasta, chicken, zucchini and roasted red peppers, but I was unpleasantly surprised with the souce. It came out way too soupy. I even tried adding a tablespoon of flour to thicken it, but it didn't help. Next time I'll just use some sort of creamy white sauce from a jar.
Well, WOW! I loved it! Family did too. The only neg is that its not a thick sauce, but who cares. It was really good. If you just threw this together you should be a chef. This is a 5 star meal for me. I used angel hair and it was fabulous. I also liked the use of cream cheese instead of heavy cream, so tasty and less fat with all the flavor! NOTE: The only thing that I wondered about was the one ounce of roasted pepper. I used on pepper I roasted myself and that was perfect. No need to buy a pricey jar of roasted red peppers. Anyway......loved it! A keeper all the way. Thanks again for the recipe!!!!!!!!!!!
I fixed this a few nights ago and it was a hit. Next time I will double the recipe. I also added more cream cheese and chicken broth to suit my taste and consistency of sauce.
This turned out really well! I added some white wine, and used Italian seasoning just for fun. Very nice :)
My family really liked this and it was easy to prepare. I did add more red peppers (2 that I roasted myself, cut in strips), a lot more chicken (1/2 of a store bought already roasted - skin removed) and a whole can of low sodium chicken broth. I originally skipped the parmesan but found it necessary for the final touch. I wasn't a fan of the shells and will try a penne or bow-tie next time. Thanks for an easy, healthy one dish dinner (served with a sesame loaf bread.) Yummy!
pretty good- I added extra cream cheese and Parmesan... I wish I had left out the red pepper flakes (too spicy for me)... otherwise it was good, but pretty similar to a lot of other recipes I've tried here...
Delicious! I added yellow squash and mushrooms to this recipe and deleted the roasted red peppers and it came out wonderfully! My husband and I loved the spicy flavor added by the red pepper flakes. Yummy! Will soon be making this again.
MmmMmm delicious! So simple and delicious. I just used some fresh red pepper I had and it was yummy. I did use more cream cheese as others had suggested. I didn't have parmesan so I omitted it, however I think it would have made this dish even more tasty. Fresh basil is an excellent addition too. Thanks for the recipe.
Nice and easy light pasta dish. My kids gobbled it up, vegetables and all.
I got everything from my garden. but substituted the zucchini for yellow summer squash (I suspect any squash will do). I also took garden grown cherry tomatoes, halved them, then sauteed them under medium-high heat in a little olive oil with the cut side down until they caramelized. Then added them into the mixture. Pretty amazing!!! Thanks for the great and easy recipe.
This was delicious. Made as is with increased of zuchinni and added asparagus. Big hit
Very tasty recipe. The sauce was a bit thin. Will definitely make again, but try to thicken the sauce a bit with Wondra.
I was trying to use up some zucchini before I left for vacation and also some bacon. I crumbled up a bunch of bacon pieces into this pasta and wow! Bacon, bacon, bacon with this dish is excellent! I will be making this again. It's a perfect pasta dish and really many things can be added into it. I am excited to try mushrooms. It is a must to double the zucchini.
wonderful next time I will use less crushed red pepper my son who doesnt like pasta liked it
I served with homemade pasta. Will make again. I did boil a chicken breast and used that juice inside of store bought broth.
I followed exaclty except making a few changes to measurement: I used 2 zucchini (one green one yellow) * 3/4 can instead of 3/4 cup chicken broth, added a little at a time to keep it moist and creamy omitted roasted red peppers (only b/c i did not have) I used 3 tablespoons whipped cream cheese and I added 1/2 cup milk with 1 Tbs of flour mixed into it into it. This was definately a keeper. I used someone else's suggestion and cooked my chicken breasts in ICBINB spray along with a tsp of it seasoning. Not bad, but next time I will try marinating in a lemon-based marinade and grilling before adding it to the mix.
I added mushrooms and some garlic seasoning. Yummy!
I thought this recipe was pretty good but it seemed to lack in flavor... Maybe next time I'll try using white cooking wine instead of chicken broth? The spiciness carried the meal. I'll definitely try it again with some modifications.
This was delicious! The whole family loved it even my very picky daughter. I left out the red pepper flakes but other than that I kept it the same. Next time though I will add more chicken and zucchini.
I would have guessed by the taste that this had a lot of fat, but the small amount of light cream cheese and parmesan gave this great cheesy flavor without a ton of calories. I mixed the sauce in with whole wheat rotini and left out the chicken, because I served this as a side dish to cajun chicken. I will definitely be making this a couple times a month. Thank YOU!
I tried this for my annual american idol night dinner with friends! It was a great recipe everyone really seemed to enjoy it. I also added extra cream cheese to make the sauce thicker. You might also consider using low sodium chicken broth and whole wheat pasta. It made the dish even healthier and it still tasted great! Thanks for posting!
Made this last night & it turned out well. Not "super awesome" but we enjoyed it & will prob make again. Made it exactly as directed except left out the onion and the red peppers as my boyfriend doesn't like these items. And I added cut up squash. And more chicken. The pepper flakes definitely gave it a nice kick. Eating it for lunch today so hopefully it warms up well.
Mmmmm...More like 4-1/2 stars. Different and very tasty. As always, to a pasta dish, I added a little white wine and about 1/2 tsp of sugar. It was a little runny, so I put a bit of corn starch to tighten up the sauce a little. I also added fresh spinach. Very good. Will make again and again. Thanks!
Great! Added some cherry tomatoes and mushrooms in a dry table wine. :)
This was so yummy! I didn't have any roasted red peppers, so I left them out. I also left out the red pepper flakes since my kids don't like things too spicy and hot. Everyone loved it and my husband (who is kind of picky) said "definitely make this again!"
Success! The first words out of my husband's mouth were: "How many calories are in this?" then he said: "My wife can cook!" This recipe was absolutely delicious and the reviews that stated it is tastless are inaccurate. I more than doubled the recipe and used leftover BBQ chicken. I took the advise of others and added two cups chicken broth and some white wine. I added three fresh tomatoes from the garden and used a whole package of lite cream cheese. The sauce was too thin, so I thickened it with corn starch. Also as suggested by others, I topped it with mozarella cheese and instead of baking in the oven, I warmed it in the microwave until the cheese was melted. Don't omit the red pepper flakes, for that's the secret ingredient :)
I doubled this for our large family and it is a keeper! Everyone liked it. I grilled organic chicken thighs with salt, pepper and oregano. Our garden is going crazy right now, so I added some swiss chard and tomatoes. Will definitely make this again. Thanks for a great recipe!
Really good and simple. Only change that I made was doubling the recipe to serve family of four (except for pasta). I cooked my chicken as whole breasts sauteed in olive oil, seasoned w/ salt, pepper, & garlic powder and chopped after cooked. Would like to try other people's suggestions of using white wine and adding seeded tomatoes.
This is awesome, I used fresh peppers and shrimp it was so good!! Thanks!
I firedup my weber kettle grill with hardwood charcoal.wrap bottom of cast iron pan with aluminum foil. start with onions mushrooms and cut up chicken breasts. zuccinini andwhat ever you want to throw in, suate to slightly tender add broth and white wine simmer until done. Take a couple TBS of butter and flour combine into ball and throw into pot stirring until thickened. I do this all summer long. Pick it clean it and cook it. Potatoes oiled and on grill 25 minutes beforeyou start instead on pasta
This recipe was delicious!!! My husband and I loved it! I did not give it to my kids, the red pepper flakes gave it a great kick, but if I were going to give it to them I would probably leave them out. I will definitley be keeping this one! Thanks for a great recipe!
My husband who is not crazy for zucchini really likes this. I made it without the chicken and it was very good.
Think maybe I'll try the cornstarch next time, would like a thicker sauce
This was really yummy and very quick dinner. The only cream cheese i had on hand was the garden veggie type, I swear this made it better because it has a peppery taste. Also, instead of chicken I added vegetarian sausage. Very good!
Bland. I added mushrooms and tomatoes, but there's just not much to the seasoning.
What a great easy dinner we had tonight! This was way tastier then I expected it to be. My roasted red peppers were moldy when I went to use them (UGH!) so I used sun dried tomatoes instead but otherwise made this exactly as directed and it was really really good. A keeper for us so thanks for posting this nice low-fat easy weeknight meal.
This was good and easy. I used leftover roast chicken and thickened the sauce a little with cornstarch.
This was super delicious. Loved the cream cheese sauce and added mushrooms. I made a larger quantity.
Made for church potluck meal and everyone loved it. I did follow suggestion to double cream cheese, and added lots more dried spices when cooking the vegetables first, since the dish needs it after you add plain chicken and pasta. Chopped fresh basil and shredded parm on top are delicious, thanks for sharing.
Fantastic dish. I just made it for the second time and love it. The first time I made it, I didn't use roasted peppers, but this time I cut up a red bell and roasted it prior to cooking this dish. It was great tasting and I'm glad I kept that in the recipe this time! I did use about 1/2 cup of light cream cheese, which made a very creamy delicious sauce.
This recipe is AWESOME! I only did one thing different (just because I didn't have it) and left out the red peppers. If I have them next time, I'll add those as well. I made this recipe for Valentine's Day and it was just perfect. Thanks so much for sharing.
This was very good but I put way, way too much red and black pepper in. It was beyond spicy!!!!
Awesome. I did switch up a couple of things. I used whole wheat penne and when I made up my broth ( I use chicken base) I used the pasta water, that made it a little thicker. Next time I would add mushrooms, but other than that , this was really delish.. Made it for lunch and having it again for dinner, Thanks for the recipe
The family liked this as a change up to the normal spaghetti pasta night. I followed one other reviewers suggestion and used some vermouth. Basically I doubled the sauce portion of the recipe and used a cup of broth and a half a cup of vermouth. I didn't have fresh basil so I used dried in with the sauce at the same time as the oregano. Also I used green beans instead of zucchini just because that was what I was in the mood for veggie-wise. I'm glad I doubled the sauce or I don't think there would have been enough sauce for four people's pasta. Next time I'll go heavier on the salt & pepper. Oh, and I omitted the red pepper because it is just too hot for us. Also, as one other reviewer said shredded Parmesan on top really did make it, so don't skip it!
This is certainly light, but not nearly enough sauce for us. I thickened it a bit with 1 tbsp of flour but it just wasn't enough and it was also quite bland. Doubled the zucchini and used bow tie pasta.