Chicken & Zucchini Penne Skillet Recipe

  • Ready in: 30 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: Makes 6 servings OR 4 servings + 2 leftover servings

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cooking methods

  • Stovetop


  1. Prepare pasta according to package directions; drain.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add chicken and Onion Onion™ Seasoning; salt and pepper as desired. Sauté until lightly browned, about 3-4 minutes.
  3. Stir in zucchini; sauté 2-3 minutes. Stir in pasta, milk and Artichoke & Spinach Warm Dip Mix. Bring to a simmer. Simmer 2-3 minutes.
  4. Remove from heat. Stir in cheese and tomatoes; salt and pepper as desired. Serve immediately. Sauce will thicken upon standing.

Makes 6 servings OR Makes 4 servings + 2 leftover servings.

Serve with Mini Onion Monkey Bread.

Make Ahead & Freeze: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Place in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place both bags and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

For remix Chicken & Veggie Soup recipe: Place 2 servings leftover pasta in a storage container. Refrigerate up to 2 days.

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Rated 5 out of 5 by from Best thing I have ever made and tasted This was the best meal I have ever made for myself. It smelled amazing while cooking it, and it tasted even better!
Date published: 2018-12-02
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