Pasta with Chicken and Vegetables

Savor the vibrant flavors of this hearty Pasta with Chicken and Vegetables, a one-pan wonder that's as nutritious as it is delicious. Juicy, golden-brown chicken breast is paired with a medley of crisp-tender vegetables like red bell peppers, zucchini, broccoli, and cherry tomatoes, then tossed with perfectly al dente penne pasta. Aromatic garlic, dried herbs, and a touch of red pepper flakes infuse the dish with irresistible Mediterranean flavors, while Parmesan cheese and fresh parsley provide a savory, aromatic finish. Quick to prepare in under an hour, this colorful and wholesome recipe is perfect for busy weeknights or casual family dinners. Serve it piping hot for a satisfying meal that combines protein, fresh vegetables, and pasta into a crowd-pleasing dish the whole family will love.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 12 ounces penne pasta
• 0.5 cup Parmesan cheese, grated
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil for the pasta. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Season with salt and black pepper.

Step 3

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the red bell pepper, zucchini, and broccoli florets to the pan. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes.

Step 6

Add the cherry tomatoes, cooked chicken, dried oregano, dried basil, and red pepper flakes to the vegetable mixture. Toss everything together and cook for an additional 2 minutes to heat through.

Step 7

Add the cooked pasta to the skillet and toss until everything is combined and the pasta is heated through. If the mixture looks dry, you can add a splash of pasta cooking water or more olive oil.

Step 8

Remove the pan from the heat and sprinkle with grated Parmesan cheese and chopped fresh parsley. Toss once more and adjust seasoning with salt and pepper if needed.

Step 9

Serve hot, garnished with additional Parmesan cheese and parsley if desired.

Nutrition Facts

Serving size	(1480.5g)

Amount per serving	% Daily Value*
Calories	2538.9

Total Fat 64.2g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 425.6mg	0%
Sodium 3485.1mg	0%
Total Carbohydrate 281.4g	0%
Dietary Fiber 24.8g	0%
Total Sugars 13.1g
Protein 212.3g	0%

Vitamin D 4.5IU	0%
Calcium 794.0mg	0%
Iron 23.9mg	0%
Potassium 3340.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 33.3%

Carbs: 44.1%