I’ve had this one for a while and have just been waiting for the right time to make it. It seems to be a perfect summer dish. The recipe calls for chicken breasts, but since we had just had chicken the night before, I used ground turkey. I think I like it better with the turkey! The sauce is nice and thick and goes well with the pasta. Recipe from Family Circle Magazine.
- 2 Tbsp olive oil
-1 pound skinless, boneless chicken breasts, cut into bite-size pieces OR 1 pound ground turkey
-1/4 tsp salt
-1/8 tsp black pepper
-1.5 cups mild salsa (I use Pace Thick & Chunky)
-1 can (16 oz) black beans, drained
-1.5 tsp ground cumin
-2 medium zucchini, trimmed and sliced into 1/4” half moons
-1 clove garlic, finely chopped.
-1 pound pasta or your choice
1. Heat oil in a large skillet over medium-high heat. Season chicken with slat and pepper. Add to skillet and cook for 5 minutes, until lightly browned. If using ground turkey instead, brown turkey over medium heat; drain if necessary.
2. Stir in the salsa, beans and cumin. Simmer, covered for 10 minutes. Add the zucchini and garlic and simmer 5 minutes.
3. While sauce is simmering, cook pasta following package directions. Drain and toss with sauce. Serve immediately.