Zucchini Tomato Broccoli Chicken & Fusilli/Rotini

1 cup Barilla Whole Grain Rotini
1 cup Whole Wheat Fusili
1.5 cup fresh Zucchini, sliced/diced 1/4 pieces
1 Plum or Campari Tomato, Diced
6 Cloves Garlic
2 tbsp Canola Oil & Extra Virgin Olive Oil, Pompeian, divided
.5 cup Parmesan Cheese, grated
4 tbsp Parmesan Cheese, grated (1 tbsp/serving as topping)
4 Boneless, Skinless Chicken Tenders; pan fried and diced
1 bunch Broccoli florets, fresh, stalks removed
0.5 cup Yellow Bell Peppers
Seasonings: salt, pepper, paprika, garlic powder

Serving size: 2 cups

Cook pasta as directed for al dente, in salted water.
Reserve 1/2 cup of pasta water before draining in a collander, set pasta aside.
Turn the heat down to medium.
Add 1 tbsp of oil to the pot with 3 cloves of garlic (smashed & finely chopped), sauté garlic 1 minute or until fragrant.
Add chopped zucchini, broccoli, diced tomato & diced yellow bell pepper.
Season with salt & pepper to taste, mix well, cook until tender, 3-4 minutes.
Add cooked pasta to the pot and stir to combine all.
Add some of the reserved pasta water as needed to keep pasta from drying out, set aside.
Season boneless skinless chicken tenders with paprika, salt, pepper, & garlic powder (optional).
In a sauté pan on medium heat, add 1 tbsp oil & 3 cloves finely chopped garlic, cook for 1 minute.
Add seasoned chicken tenders to the pan and cook until completely white (no pink) on the inside of each tender.
Remove from the pan and cut into bite-size pieces.
Put the pot back on medium heat and add the chicken pieces to the pasta and veggies.
If the pasta is dry; add a little more of the reserved pasta water and mix well.
Divide into 4 servings and top each one with 1 tbsp of grated Parmesan cheese.
Enjoy.




Serving Size: 2 cups