Creamy Linguini With Chicken, Zucchini and Red Bell Pepper

A tasty pasta dish with a lightened up cream sauce and filling ingredients. I originally got this recipe from Recipe4Living and it was considered a budget dish. I've changed it up a few times to make it to our liking and included chicken and peppers. I have also changed the creamy sauce recipe to make it lighter then the original. Not hard to do, but definitely helps in reducing calories!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 2  zucchini, diced
• 1  large  red pepper, diced
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 2  teaspoons parsley
• 12  ounces linguine, cooked
• 1⁄2 lb chicken, cooked and cut into bite size pieces
• 1⁄2 cup 2% low-fat milk
• 1⁄2 cup parmesan cheese

Directions

1. Heat oil in large skillet over medium heat. Add diced zucchini, diced red pepper and minced garlic to hot oil. Season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and red pepper are slightly browned on each side, about 20 minutes. Meanwhile, bake chicken in shallow glass baking dish at 350 degrees for 25 minutes and bring a large pot of generously salted water to boil. Cook pasta until al dente, about 8 to 10 minutes. Drain, and set aside. Stir 2% milk into zucchini and red pepper, and simmer until it is reduced by about half, about 10 minutes. Cut chicken into bite sized pieces. Add chicken and pasta to skillet, and stir well. Mix in 1/2 cup of parmesan cheese. Sprinkle parsley over top and toss.