Pasta with Chicken and Veggies – a delicious recipe with pasta, onion, clove garlic, olive oil, mixed vegetables, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Prepare pasta as package label directs.
2
Season chicken breast halves with salt and pepper.
3
Cut into bite-size pieces.
4
In a nonstick skillet coated with 1 tablespoon olive oil, saute chicken over medium-high heat until no longer pink, about 4 minutes per side.
5
In another skillet over medium heat, onion and garlic in 2 tablespoons olive oil until onion is soft, 5 minutes.
6
Add frozen mixed vegetables; cover and cook 5 to 7 minutes.
7
Add chicken add to the vegetable skillet along with chicken broth and warm through.
8
Drain pasta and toss with chicken and veggies.
9
Drizzle with another 1 tablespoon olive oil and top with grated Parmesan cheese.
10
Serve with a Caesar salad.
693
kcal
Calories
20
g
Fat
86
g
Carbs
40
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb. corkscrew pasta, 1/2 onion, 2 clove garlic, 4 tbsp. olive oil, and more.
Yes, Pasta with Chicken and Veggies 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.
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