Summer Green Pasta

Well I'm back at it everyone. I've returned to my kitchen with recipes in mind and music blaring. This recipe was based very closely on a recipe I found at another cook's blog: www.thesweetslife.com. (I love his collection of recipes!) Ok on to the actual cooking....

Time to prep/cook: roughly 30 minutes give or take
Servings: 4
Ingredients:

• pasta: Penne Rigate 
• 1 tsp olive oil
• 2/3 cup diced onion
• 1 tbsp of minced garlic in olive oil or 3 cloves garlic, sliced
• 1 zucchini, chopped into chunks
• 1/2 tsp dried oregano
• salt & freshly ground pepper, to taste
• 1 tsp crushed red pepper flakes
• 1 lb chicken, cut in small pieces and cooked
• 1/2 cup diced green bell pepper
• 1 +1/2 cups fresh spinach
• 1/8 cup of diced mushroom
• 3 oz fat free cream cheese
• 2 tsp of dried basil (fresh would be even better-but I was out)
• 3 tsp of feta cheese
• 6 cherry tomatoes 

1. Bring a large pot of lightly salted water to a boil. 
2. Place pasta in pot and cook 8-10 minutes or until the noodles are al dente
          
          (DONT COOK TOO MANY NOODLES LIKE ME- 1/2 BOX DOES NOT = 2 PEOPLE)
   
3. Drain and set aside
4. Heat the olive oil in a skillet on medium
5. Add the garlic and onion and cook until tender
6. Add the zucchini and spices and stir/cook until tender
7. Add the chicken, bell peppers, and mushrooms. cook until the chicken starts to whiten
8. Then add the cream cheese (Works best if you separate it into chunks and spread it out in the pan)
9. Continue to cook until the chicken is cooked all the way through and the cream cheese is complete melted
10. Combine the zucchini mixture with the pasta and stir to mix well
11. Serve into bowls and top with about a tsp of feta cheese (I used Feta with tomato and basil in it) and sliced cherry tomatoes for a splash of color! 
12. INTERESTING NOTE: Can be served cold or hot!! Perfect for a summer meal indoors or out!
13. ENJOY!!