1 green zucchini, trimmed, cut lengthwise, and sliced into half moons
1 yellow zucchini, trimmed, cut lengthwise, and sliced into half moons
2 cups cherry tomatoes
2 teaspoons dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
4 ounces parmesan cheese, freshly grated, about 1 cup
In a small bowl, add the dried parsley, oregano, basil, and red pepper flakes, stir to combine, and set aside.
Bring a large pot of well-salted water to a boil, add penne pasta, and cook to al dente or as per package directions. While the pasta is cooking, scoop out 1/2 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
Place the chicken on a cutting board, slice it into thin strips, and season generously with salt and pepper all over.
In a large skillet or pan on medium-high heat, warm the olive oil, then add the chicken. While the chicken is cooking, sprinkle it with half of the herb mixture, stirring the chicken in the pan to coat it with the seasoning, and continue cooking it until lightly browned on both sides, for a total of 4-5 minutes. Once the chicken is cooked, remove it from the pan and set it aside on a plate.
In the same pan, add the garlic, red onion, and zucchini, and sauté for 2-3 minutes until veggies are slightly tender.
Add the cherry tomatoes and remaining herb mixture to the pan and stir to coat the vegetables in the herbs. Allow the vegetables to cook for another 1-2 minutes until the tomatoes begin to break down a little.
Once the vegetables are cooked, turn off the heat, return the chicken to the pan, then add the pasta to the pan, and give everything a cook stir until well combined. (If your pan is too small, transfer the chicken and vegetable mixture and pasta into the pot used to cook the pasta and finish the dish there instead.)
Add the freshly grated parmesan cheese and stir to combine with the chicken, vegetables, and pasta, adding small splashes of warm pasta water (only as needed, you don’t need to use all of it) to help melt the cheese, create a smooth texture, and prevent things from sticking or clumping.
Once complete, taste the pasta and adjust the seasoning with salt and pepper as needed, and serve immediately with some more freshly grated parmesan cheese.
Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.