Zucchini Pasta

I love it when I find a recipe that the whole family loves.  Care Bear, who normally only tolerates squash, asked for thirds and everyone else gobbled it down and asked that I make it again.  This is a recipe I adapted from one I found on allrecipes.com.

10 ounces pasta (I used bowtie)

1 tablespoon butter

1 onion, chopped

3 cloves minced garlic (I didn’t have any fresh garlic on hand so I used a generous amount of garlic powder)

4 oz fresh mushrooms, chopped

2 medium zucchini (I used 2 small zucchini and 2 small summer squash)

1/2 tsp dried oregano

salt and pepper to taste

1/2 cup water

1/4 cup white wine

1 tsp chicken bouillon

2 cups chopped cooked chicken

2 cans diced tomatoes

3 oz cream cheese

1/4 cup chopped fresh basil (our first basil from the garden!)

Parmesan cheese

1.  Cook pasta 8 to 10 minutes, until al dente, and drain.

2.  Meanwhile, heat butter in skillet and cook onion, garlic and mushrooms until tender.  Add water, wine, and chicken bouillon.  Mix in zucchini and season with oregano, salt and pepper.  Cook 10 minutes until tender.

3.  Mix in chicken, diced tomatoes, and cream cheese and continue cooking for 5 minutes until heated through.  Top with fresh basil and serve with Parmesan cheese.