Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes

Plate of grilled chicken spaghetti with zucchini.

Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes

Summer Zucchini and Grilled Chicken Spaghetti is made with leeks, fire roasted tomatoes, and more! A bowl of this veggie pasta is sure to put a smile on your face!

Course Dinner

Cuisine American

Keyword grilled chicken spaghetti, spaghetti with chicken, vegetable pasta recipes

Cook Time 20

Total Time 20

Servings

Calories 476kcal

Ingredients

1 pound whole wheat Barilla thin spaghetti noodles
3 tablespoons extra virgin olive oil
1 large zucchini diced, about 3 cups
½ cup onion finely diced
½ cup leeks finely diced (you can substitute onion, if desired)
pinch of kosher salt
3 cloves fresh garlic minced
2 cups grilled chicken breast about 2 medium breasts
14 ounces fire roasted tomatoes (I used 1 14-oz can Muir Glen Fire Roasted Tomatoes)
10 fresh basil leaves stacked, rolled, and thinly sliced into ribbons (chifffonade)
½ teaspoon kosher salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil

Instructions

Cook pasta according to package directions. Drain and set aside. Place olive oil in a large sauté pan over medium heat. Saute zucchini, onion and leeks for 5 minutes, until softened. Season with a pinch of salt. Stir in garlic and cook for an additional minute.
Add chicken, tomatoes, chicken, basil ribbons, cooked pasta, salt, garlic salt, pepper and olive oil. Toss to combine all ingredients and reduce heat to low. Taste and season according to your taste, I tend to like it a little salty! Enjoy!

Notes

Makes about 6 servings.

Nutrition