Italian Chicken and Prosciutto Pasta Skillet

Ingredients

• 2 chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper (to taste)
• 1 teaspoon Italian seasoning
• 1.5 cups uncooked Gluten-Free Penne pasta
• 2 Tablespoon extra virgin olive oil
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 medium zucchini (sliced (about 1.5 cups))
• 1/2 cup organic chicken broth
• 1 cup tomato sauce
• 3-4 slices prosciutto (chopped)

Instructions

1. 1

   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.

2. 2

   While chicken is cooking, cook penne pasta according to package instructions.

3. 3

   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.

4. 4

   Pour chicken broth and tomato sauce to the skillet and stir well.

5. 5

   Add cooked pasta, chicken and prosciutto to the vegetable mixture in the skillet, and stir.

6. 6

   Serve warm and garnish with parsley or basil.