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Prep Time: 35 mins
Serves: 4

Italian Chicken Pasta

1 Pound  boneless, skinless chicken breasts
1 Tablespoon dried basil
1.5 Cup fresh tomato, diced
2 Cup Giant Eagle marinara pasta sauce
2 Cup zucchini, diced
2 Tablespoon  olive oil
3 Tablespoon garlic, minced
8 Ounce  penne rigate pasta (1/2 box)

Recipe Directions:
Cook pasta according to package directions, drain and set aside. Heat oil in
a large skillet over medium heat; add chicken and sauté for 5 minutes. Add
zucchini, tomatoes, herbs,garlic and sauce, and cook for an additional 15
minutes. In a serving bowl, top pasta with sauce mixture.

Serving Ideas:
Chicken should be cut into 1" pieces befor cooking.

Nutritional Information Per Serving: Calories 554, Protein 36g, Carb 61g, Fat 18g, Cholesterol 66mg, Iron 5mg, Sodium 622mg



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