Bomb Diggity Pasta with Chicken, Mushrooms, and Zucchini

Another one of Joey Dubbs' favorites! Quick and easy and great for leftovers!

What you need:

1 box of pasta (I really like the veggie pasta rotini)

2 chicken breasts or 4 thighs (boneless, skinless)

1 med-large zucchini

1 package mushrooms (crimini or white...)

Pecorino Romano cheese

Olive Oil

Garlic Salt

Dried Chopped Onion

First, heat up a skillet to cook up your chicken.  I prefer stainless steel because it gives the chicken a nice brown.  Add about a tablespoon of butter to melt.  Sprinkle in some garlic salt and dried onion.

 Once the butter and seasoning is sizzling, add your clean/rinsed chicken:

Cook covered about 10 minutes on each side until the chicken is nice and brown and cooked through.

While the chicken is cooking, bring a pot of water to a boil for your pasta.  Also, prep your veggies by cutting them into bite sized chunks:

Once your chicken is done cooking, remove it from the pan and let it sit about 5 minutes. Next, chop it up into bite size bits:

 Your pot of water should be boiling now, add your pasta:

Cook according to packaging directions (about 12 minutes for this veggie rotini.) Don't forget to stir occasionally!

While the pasta is cooking you can get your zucchini and mushrooms cooking.  Heat a large skillet with a little olive oil (about 1Tbsp.)  Add your mushrooms and zucchini and sprinkle with a little garlic salt and dried onion if you like:

Cook until veggies are tender and zucchini is slightly transparent:

You're pasta should be cooked through by now.  Strain it thoroughly and add it back to the pot you cooked it in or into a good size mixing bowl

Now you can start stirring in your cooked chicken and vegetables:

Sprinkle some cheese and a little olive oil on top and mix it all through - I love Pecorino Romano because it has so much flavor and you don't have to use much!

Serve it up and enjoy!

Yummmmm!!! 

(One day I'll have a gas stove again...)