Description
A delightful dish combining tender chicken, colorful vegetables, and pasta in a rich and creamy sauce, perfect for a family dinner or quick weeknight meal.
Ingredients
Scale
- ½ pound fusilli pasta
- 2 tablespoons olive oil, divided
- 1 boneless, skinless chicken breast
- Salt and black pepper, to taste
- 1 teaspoon minced garlic
- 1 cup broccoli florets
- ½ cup diced zucchini
- ¼ cup asparagus tips
- ¼ cup diced green bell pepper
- 8 cherry or grape tomatoes, halved
- 1 tablespoon Italian seasoning
- ¼ cup heavy cream
- 1 tablespoon grated Parmesan cheese (for topping)
Instructions
- Bring a large pot of salted water to a boil.
- Add fusilli and cook according to package directions until al dente (about 8-10 minutes).
- Drain the pasta and set aside, reserving some pasta water.
- Slice the chicken breast into thin strips.
- Season the chicken evenly with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the seasoned chicken strips and cook for about 4-5 minutes until golden. Remove and set aside.
- Add the remaining tablespoon of olive oil to the skillet.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add broccoli, zucchini, asparagus, and bell pepper, cooking for 3-4 minutes.
- Add cherry tomatoes and Italian seasoning; stir well.
- Pour in heavy cream and simmer for about 2 minutes until sauce thickens.
- Return cooked chicken and pasta to the skillet; toss to coat.
- Heat for an additional 1-2 minutes.
- Plate the dish and top with grated Parmesan cheese.
Notes
For variations, consider adding cooked shrimp, using tofu for a vegan option, or experimenting with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg