Ingredients
2
cups uncooked multigrain penne pasta (6 oz)
2
teaspoons olive or canola oil
1
small onion, chopped (1/3 cup)
2
medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2
cloves garlic, finely chopped
2
cups 3/4-inch pieces cooked chicken breast
1
can (14.5 oz) Muir Glen™ organic no salt added diced tomatoes, undrained
1
can (8 oz) Muir Glen™ organic tomato sauce
1/2
teaspoon dried oregano leaves
1
teaspoon dried basil leaves
1/4
cup pitted Kalamata olives, quartered lengthwise
3/4
cup crumbled reduced-fat feta cheese (3 oz)
Preparation
In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
Pour chicken mixture over pasta. Top with feta cheese; toss to coat.
