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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta in lightly salted boiling water according to package directions; drain. Return pasta to hot pan.
Meanwhile, drain sun-dried tomatoes, reserving 2 tablespoons oil from jar; set aside.
In 12-inch skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini (or squash); cook and stir for 2 to 3 minutes or until crisp-tender. Remove from pan. Add the remaining reserved oil to the pan. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Gently toss zucchini, chicken and tomatoes with the cooked pasta. Sprinkle each serving with cheese and season to taste with pepper.