Season chicken breasts on both sides with garlic powder, paprika, salt, pepper and Italian seasoning. Slice chicken breasts in about 1/2” strips. Add the olive oil in a large skillet and cook chicken slices over medium heat for about 10 minutes, turning halfway through, or until they are cooked through and no longer pink in center. Set aside on a plate.
While chicken is cooking, cook penne pasta according to package instructions.
Sautee onion, garlic, and peppers in the skillet over medium-high heat (about 5 minutes). Season with salt and pepper to taste. Add sliced zucchini and cook for couple more minutes, until zucchini is tender.
Pour chicken broth and tomato sauce to the skillet and stir well.
Add cooked pasta, chicken and prosciutto to the vegetable mixture in the skillet, and stir.
Serve warm and garnish with parsley or basil.
NUTRITION
Nutrition Facts
Italian Chicken and Prosciutto Pasta Skillet
Amount Per Serving (294 g)
Calories 361Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 3.2g16%
Polyunsaturated Fat 11g
Cholesterol 117mg39%
Sodium 581mg24%
Carbohydrates 20.2g7%
Fiber 2.4g10%
Sugar 5g6%
Protein 37.4g75%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine Italian
Keyword Chicken, Easy Dinner, Gluten Free, One Pan, One Skillet, Pasta Skillet