If you like chicken, pasta, or stir-fry, this dish is for you. It has all the best things combined into one delicious dish. This Italian Chicken Pasta Stir-Fry is easy to make, but don’t let that fool you, because it is big on taste.
To start you will want to make your pasta according to the directions on the package, and set it to the side, but try to keep it warm. I put it back in the pot after I drain it and put a lid on it.
While the pasta is cooking, you will want to saute your chicken breasts. I cut them into about 2 inch pieces and season them. Then I cook them in olive oil on medium heat until it is no longer pink.
Next, you need to slice the zucchini, chop the onion, and cut up and take out the seeds of the tomatoes.
When the chicken is done put it in a bowl and keep it warm. Using the same pan, saute the vegetables until they are done or cooked to your preference.
Then add the chicken and stir until warm. Now, you will add the stir-fry to the pasta and gently toss it to mix it all up.
Add fresh grated Parmesan Cheese on top and serve warm. The cheese really makes this dish yummy. If you don’t have the little cheese grater that I’ve talked about in other posts, you don’t know what you’re missing. It’s quick and easy, and it stores the grated cheese right in the same bowl. It’s awesome! I love mine and use it all the time.
Get yours here —>>> Kitchen Aid Cheese Grater with Bowl and Lid
This Italian Chicken Pasta Stir-Fry is easy to make, but don’t let that fool you, because it is big on taste. It has chicken, tomatoes, zucchini, and onions stir-fried and served with linguine.
- 8 ounces linguine pasta, uncooked
- 2 boneless, skinless chicken breast, cut into 2 inch pieces
- 2 medium zucchinis, sliced
- 1 medium chopped onion
- 2-3 medium tomatoes, seeded and chopped
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 1/4 teaspoon dried basil
- 1 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan Cheese
Cook pasta according to the package directions, keep warm.
Slice zucchini, chop onion and tomatoes (make sure you take out the seeds from the tomatoes), set aside.
Cut up chicken breast into about 2 inch pieces and place in a medium bowl. Add 1/4 teaspoon basil and 1/4 teaspoon oregano and toss until chicken is evenly coated with the herbs.
Heat 1 tablespoon oil on medium-high heat and add chicken. Stir-fry it until it is no longer pink. This should take around 4-5 minutes. When chicken is done, take it out of skillet and set aside.
Now, heat 1 more tablespoon of oil on medium-high heat, add garlic, and stir for about 15 seconds. Add zucchini and onion and cook for about 2-3 minutes or until crisp-tender. (I cook mine a little longer because I like my vegetables to be cooked through.) Add tomatoes, basil, and oregano to the skillet and cook for 1-2 minutes, stirring gently until heated through. Next, add the chicken until heated through. Remove from heat. Stir in warm pasta; sprinkle with Parmesan cheese. Serve immediately.
Keywords: italian chicken past stir fry