Chicken & Penne Pomodoro Skillet

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  2 tbsp
• chicken cutlets
  10 oz
• chili flakes
  ¼ tsp
• italian seasoning
  1/2 tbsp
• marinara sauce
  14 oz
• olive oil
  2 tbsp
• penne pasta
  8 oz
• salt
  ¼ tsp
• water
  4 c
• zucchini
  2 c

🍳 Cookware

• medium pot
• large ovenproof pan
• baking sheet

1. 

   1

   Preheat oven to 425°F and adjust rack to top position. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise, then thinly slice into half-moons. Pat chicken cutlets dry with paper towels and season all over with salt , black pepper , and half the italian seasoning .

   water: 4 c, zucchini: 2 c, chicken cutlets: 10 oz, salt: ¼ tsp, black pepper: ¼ tsp, italian seasoning: 1/2 tbsp
2. 

   2

   Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add chicken cutlets and cook until golden brown but not cooked through ⏱️ 1-2 minutes per side. Transfer to a baking sheet and roast on the top rack until cooked through ⏱️ 12-15 minutes . Set chicken aside and heat broiler to high.

   olive oil: 2 tbsp
3. 

   3

   While chicken cooks, heat a drizzle of olive oil in the same pan over medium-high heat. Add zucchini and cook until browned and tender ⏱️ 5-7 minutes . Remove from pan and set aside. Meanwhile, add penne pasta to the pot of boiling water. Cook until al dente ⏱️ 9-11 minutes . Reserve ½ cup pasta cooking water, then drain.

   penne pasta: 8 oz
4. 

   4

   Heat a drizzle of olive oil in the same pan over medium heat. Add remaining italian seasoning and a small pinch of chili flakes if desired; cook until fragrant ⏱️ 30 seconds . Stir in marinara sauce and a big pinch of salt. Bring to a simmer.

   chili flakes: ¼ tsp, marinara sauce: 14 oz
5. 

   5

   Add penne, zucchini, and butter to the pan with the simmering sauce; season with salt and pepper. Toss to combine. If needed, stir in reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce.

   butter: 2 tbsp