Description
A vibrant dish combining fresh vegetables and chicken for a hearty meal, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (e.g., penne or fettuccine)
- 2 tablespoons olive oil
- 1 boneless, skinless chicken breast, diced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for garnish
- Fresh basil for garnish
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Prepare the skillet by heating 2 tablespoons of olive oil over medium heat.
- Cook the chicken in the skillet until browned and fully cooked through, about 5-7 minutes; ensure it’s no longer pink in the center.
- Add the minced garlic and sauté for about 1 minute, being careful not to burn it.
- Add the zucchini, bell pepper, broccoli, and cherry tomatoes. Cook for another 5-7 minutes until vegetables are tender but still crunchy.
- Combine the cooked pasta with the chicken and vegetable mixture, tossing gently to combine. Season with salt and pepper to taste.
- Garnish the pasta with grated Parmesan cheese and fresh basil before serving warm.
Notes
Feel free to adjust vegetables based on your preferences and what’s in season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg