DUMP-AND-BAKE SUMMER PASTA WITH ZUCCHINI, CORN & CHICKEN
Just because it’s summer doesn’t mean that I’ve totally given up on cozy comfort food! I’ve only shifted gears a little bit and turned our cool weather favorites into more seasonally appropriate dishes like this Summer Pasta! Because you can only eat so many salads…
But wait! Before you run off and assume that this is a heavy, calorie-laden meal that won’t jive with your bathing suit goals, hear me out! I’ve lightened up the dish with loads of fresh vegetables, lean protein, and a broth-based sauce for a dump-and-run summer pasta that has less than 300 calories per serving!
Over the past 7 or 8 years, I have found that the best way to encourage all of my boys to eat their veggies is to add the nutritious stuff to familiar meals that the kids already know and love. I’m not “disguising” or “hiding” the vegetables, but instead making them more palatable and mild by combining them with the flavors and textures that the boys enjoy.
Ingredients
Instructions
for full instruction please see : www.theseasonedmom.com
But wait! Before you run off and assume that this is a heavy, calorie-laden meal that won’t jive with your bathing suit goals, hear me out! I’ve lightened up the dish with loads of fresh vegetables, lean protein, and a broth-based sauce for a dump-and-run summer pasta that has less than 300 calories per serving!
Over the past 7 or 8 years, I have found that the best way to encourage all of my boys to eat their veggies is to add the nutritious stuff to familiar meals that the kids already know and love. I’m not “disguising” or “hiding” the vegetables, but instead making them more palatable and mild by combining them with the flavors and textures that the boys enjoy.
Ingredients
- 2 cups diced, cooked chicken
- 1 cup halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
- 1 small zucchini (about 1 cup), diced
- ½ cup corn kernels (fresh, canned, or frozen is fine)
- 12 ounces (about 3 cups) uncooked uncooked penne pasta
- 3 ½ cups low-sodium chicken broth
- 8 ounces about 2 cups shredded mozzarella cheese, divided
- ½ cup chopped or torn fresh basil leaves, divided
- 2 teaspoons minced garlic
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray.
- In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
- Cover the dish tightly with foil and bake for 40 minutes.
for full instruction please see : www.theseasonedmom.com
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