Mushroom Zuccini Pasta

1. 1

   Boil water in a medium size pot. Once boiling, put in chicken and boil until chicken is cooked. Cool down and shred and put aside. (keep chicken broth)

2. 2

   Heat about a cup of olive oil on low and add one garlic clove chopped into chunks. Heat oil with garlic for at least 20 mins on simmer so as to not burn the garlic

3. 3

   Cook pasta very al dente

4. 4

   Drain and wash with cold water

5. 5

   Chop zucchini into large bite size pieces. Slice mushrooms fairly thin. Peel remainder of garlic and press. Mince onion or shallots (1/3 cup)

6. 6

   Run frozen corn under warm water and drain.

7. 7

   Wash and chop up parsley.

8. 8

   Cooking instructions:

9. 9

   Put in onions and sauteed for a few minutes then add zucchini. Sauteed until zucchini are al dente. Add mushrooms and cook for about a minute. Add remainder of garlic and cook. Add pasta and corn and mix well. Once well mixed, add chicken broth and turn up heat and mix constantly. Once broth is gone turn down heat and add chicken, mix. Add soy sauce and salt to taste. Add parsley and mix well. Leave on low/simmer for about an extra 10 mins mixing occasionally so the flavored infuse and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.