Chicken and Zucchini with Vegetable Cavatelli in Tomato White Wine Sauce

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 337.1
  • Total Fat: 9.3 g
  • Cholesterol: 87.2 mg
  • Sodium: 705.5 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 32.1 g


Very light, delicious, and filling dish. Very light, delicious, and filling dish.
Number of Servings: 6


    3 Large Chicken Breast
    2 Medium Zucchini
    4 Small Tomatoes
    1 Package Vegetable Cavatelli (or your favorite pasta shape)
    1 Cup White Wine
    1 Small Can Tomato Sauce
    3 Tbsp Olive Oil
    3 tsp Minced Garlic
    1 tsp Onion Powder
    1 tsp Dry Basil Leaves
    1 tsp Dry Oregano Leaves
    1 tsp Salt
    1 tsp Black Pepper


Dice chicken breast and place in a ziploc bag with olive oil, garlic, onion powder, basil, oregano, salt, pepper, and 2 tbsp of white wine. Mix well and store in refrigerator at least three hours or overnight. Cook cavatelli pasta in pot of water, drain, and rinse with cold water. Cut zucchini and tomatoes into small pieces. In a large pan, cook chicken breast with all of contents of the bag. When cooked add zucchinni. When zucchini is soft, add remaining white wine, tomato sauce, and tomatoes. Allow to simmer until hot. Add cavatelli pasta and stir well to coat with sauce. Cook until pasta is hot and serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user CLOVENHOOF.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    It was very good, but I think next time I might add a little crushed red pepper, and a little less tomato sauce. - 9/12/14

  • no profile photo

    Very Good
    Family enjoyed this dish twice. I think I will add a llittle more tomatoes next time. Flavorful and easy to make. - 4/23/07