Rating: 4.5 stars 4.2
29 Ratings
  • 5 star values: 10
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.

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  • Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.

  • Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.

Nutrition Facts

449 calories; protein 28.4g; carbohydrates 54.2g; fat 13g; cholesterol 64.2mg; sodium 563.8mg. Full Nutrition
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