Chicken and Vegetable Pasta Recipe

Name: Chicken and Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; 1 garlic clove; 2 cups broccoli, pieces frozen; 1 cup sliced frozen carrots; 2 cups diced cooked chicken; 1 cup pea pods; 1 cup water, divided; 2 tablespoons water, divided; 2 tablespoons sherry wine; 2 teaspoons chicken bouillon; ¼ teaspoon tarragon; 1 tablespoon cornstarch; 4 ounces spaghetti, cooked; ¼ cup parmesan cheese

Servings: persons

¼ cup butter
1 garlic clove
2 cups broccoli, pieces frozen
1 cup sliced frozen carrots
2 cups diced cooked chicken
1 cup pea pods
1 cup water, divided
2 tablespoons water, divided
2 tablespoons sherry wine
2 teaspoons chicken bouillon
¼ teaspoon tarragon
1 tablespoon cornstarch
4 ounces spaghetti, cooked
¼ cup parmesan cheese

1
Melt butter in a pan.
2
Saute garlic 1 minute.
3
Add broccoli and carrots; cook 5 minutes.
4
Add Chicken, peas, 1 cup water, sherry, bouillon and tarragon.
5
Cook 3 -5 minutes, or until vegetables are at your desired tenderness.
6
Combine cornstarch and 2 Tbs water; mix into chicken and vegetables.
7
Cook a few minutes longer.
8
Serve over cooked pasta and sprinkle with Parmesan cheese.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup butter, 1 garlic clove, 2 cups broccoli, pieces frozen, 1 cup sliced frozen carrots, and more.

Yes, Chicken and Vegetable Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Pasta

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