Ingredients
Scale
- 2 Tbsp. vegetable oil, divided
- 1 cup cubed chicken breast, approx. ½ lb.*
- 1 and ½ tsp. salt
- ¾ tsp. black pepper
- 2 red onions, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 2 tsp. Italian seasoning
- 4 cups low-sodium vegetable stock
- 1 cup heavy whipping cream
- 12 oz. dried bowtie pasta
- 2 cups raw broccoli florets
- 1 cup shredded mozzarella
- ½ cup shredded Parmesan
- 1 lemon, zested
- Additional Parmesan, for garnish
Instructions
- Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through. Transfer it to a plate.
- Add the remaining tablespoon of oil to the pot. Add the onion, bell pepper, and zucchini. Cook until softened, stirring occasionally.
- Stir in the garlic and Italian seasoning. Cook 30 seconds. Remove the vegetables from the pot.
- Add stock, cream, diced tomatoes, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Heat to a simmer, stirring frequently, and then immediately add the pasta and broccoli.
- Reduce the temperature to keep it at a low simmer, stirring often, until the pasta is cooked, 13-15 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra 1/2 cup of stock.
- Once the pasta is cooked, return the chicken and vegetables to the pan. Heat through. Add the cheese and stir until it melts.
- Garnish with lemon zest and additional Parmesan.
Notes
*Leave out the chicken or substitute 1 cup of cannellini beans to make it vegetarian.