Recipe by njmom
"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!"
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1 (8 ounce) package
uncooked pasta shells
salt and freshly ground black pepper to taste
crushed red pepper flakes
chopped cooked chicken
diced roasted red peppers
light cream cheese
chopped fresh basil leaves
grated Parmesan cheese
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Pasta II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 321
** Calories from Fat: 59
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