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Chicken and Vegetable Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 650
A flavorful and colorful pasta dish combining tender chicken, fresh vegetables, and herbs, topped with Parmesan cheese.

Ingredients

Pasta

  • 10 ounces penne pasta

Chicken

  • 2 pieces chicken breasts (thinly sliced into strips)

Oil

  • 2 tablespoons olive oil

Garlic

  • 4 cloves garlic (minced)

Vegetables

  • 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
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)

Cheese

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

Seasoning

  • to taste Salt
  • to taste Black pepper

Instructions 

  • Mix dried herbs and red pepper flakes in a small bowl and set aside.
  • Cook penne pasta in salted boiling water until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
  • Season chicken strips with salt and pepper, then cook in olive oil until lightly browned, about 4-5 minutes. Remove and set aside.
  • Sauté garlic, red onion, and zucchini in the same pan for 2-3 minutes. Add cherry tomatoes and remaining herbs, cook 1-2 minutes until tomatoes soften.
  • Return chicken to the pan, add cooked pasta, and stir to combine. Mix in Parmesan cheese, adding small splashes of reserved pasta water to create a smooth sauce. Adjust seasoning and serve immediately with extra Parmesan.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: pasta