| 1 box | Piccolini® Mini Farfalle |
| 2 tablespoons | extra virgin olive oil |
| 1/2 cup | onion, diced small |
| 2 medium | zucchini, diced small |
| 8 ounces | chicken breast, diced small |
| 1 cup | canned diced tomatoes |
| 1/4 cup | cream |
| to taste | salt |
| to taste | freshly ground black pepper |
HEAT oil and onion in a medium skillet over medium high heat. Add onions and sauté for 3 minutes or until the onion is slightly translucent.
INCREASE the heat to high and add the zucchini, sauté for 4 minutes, until slightly colored and softer.
ADD the chicken and continue to sauté until cooked through, about 5 minutes.
REDUCE heat to medium; add the tomato, cream, salt and pepper. Bring to a simmer.
Meanwhile COOK the Piccolini® Mini Farfalle according to the package directions.
REMOVE the sauce from the heat once the sauce is thickened, about 4 minutes. Drain, and toss the pasta with the sauce, and serve.