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Chicken and Vegetable Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A flavorful and colorful pasta dish combining tender chicken, fresh vegetables, and herbs for a satisfying meal.

Ingredients

Pasta

  • 10 ounces penne pasta

Chicken

  • 2 pieces chicken breasts (thinly sliced into strips)

Vegetables

  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 red red onion (thinly sliced into strips)
  • 1 green green zucchini (trimmed, cut lengthwise, and sliced into half moons)
  • 1 yellow yellow zucchini (trimmed, cut lengthwise, and sliced into half moons)
  • 2 cups cherry tomatoes

Herbs and spices

  • 2 teaspoons dried parsley
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon red pepper flakes (optional)

Cheese

  • 4 ounces parmesan cheese (freshly grated, about 1 cup)

Salt and Pepper

  • Salt
  • Black pepper

Instructions 

  • Mix herbs and spices in a small bowl and set aside.
  • Cook pasta in salted boiling water until al dente, then drain and set aside, reserving 1/2 cup pasta water.
  • Season chicken strips with salt and pepper. Cook in olive oil until lightly browned, then remove from pan.
  • Sauté garlic, red onion, and zucchini for 2-3 minutes. Add cherry tomatoes and herbs, cook 1-2 minutes.
  • Return chicken to pan, add pasta, and stir. Mix in parmesan cheese, adding pasta water as needed to create a smooth sauce. Adjust seasoning and serve.

Notes

Use freshly grated parmesan for best flavor. Leftovers can be stored in the fridge for up to 5 days.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Chicken, pasta, Vegetables