Corn and Zucchini Chicken Pot Pie ZENB Pasta

If you are in need of comfort food, try this spin on a classic chicken pot pie featuring ZENB Penne Pasta. Warm and creamy pot pie filling is mixed with delicious ZENB Pasta for a flavorful and quick meal. This dish is a good source of protein, a good source of fiber, low in calories, and low in fat.

• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 1 teaspoon olive oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1/4 teaspoon kosher salt
• 3 cloves garlic, minced
• 1 cup frozen corn kernels
• 1 medium carrot, cut into 1/4-inch-thick slices
• 1 small zucchini, halved vertically, cut into 1/4-inch-thick slices
• 1/4 cup half & half
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/2 cup of pasta cooking water; drain.

2.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; season with salt. Cook 2-3 minutes, stirring occasionally, until well-browned. Add garlic; cook 30 seconds, until fragrant. Stir in corn, carrots and zucchini. Cook 1-3 minutes, stirring frequently, until zucchini is crisp-tender.

3.

Add pasta, half & half, reserved pasta water and peas; cook 2-3 minutes, until peas are tender. Top with fresh parsley before serving.