Healthified Mediterranean-Style Chicken and Pasta

 

2

cups uncooked multigrain penne pasta (6 oz)

2

teaspoons olive or canola oil

1

small onion, chopped (1/3 cup)

2

medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices

2

cloves garlic, finely chopped

2

cups 3/4-inch pieces cooked chicken breast

1

can (14.5 oz) Muir Glen® organic no salt added diced tomatoes, undrained

1

can (8 oz) Muir Glen® organic tomato sauce

1/2

teaspoon dried oregano leaves

1

teaspoon dried basil leaves

1/4

cup pitted Kalamata olives, quartered lengthwise

3/4

cup crumbled reduced-fat feta cheese (3 oz)

• 1 In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
• 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
• 3 Pour chicken mixture over pasta. Top with feta cheese; toss to coat.