Chicken Veggies and Pasta with a Twist
Delight your taste buds with “Chicken Veggies and Pasta with a Twist,” a vibrant and wholesome one-pan meal that brings together tender chicken, colorful vegetables, and al dente penne pasta, all elevated with a zesty lemon drizzle and a hint of oregano. This family-friendly recipe is quick to prepare, coming together in just 40 minutes, making it perfect for busy weeknights. The “twist” lies in its bold Mediterranean-inspired flavors, from sautéed garlic to fresh parsley and a sprinkle of Parmesan cheese. Whether you’re craving a hearty yet healthy dinner or a crowd-pleasing dish for entertaining, this pasta creation delivers comfort, nutrition, and a pop of flavor in every bite. Don't forget to customize with crushed red pepper flakes for a subtle spicy kick!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 12 ounces penne pasta
- 2 cups broccoli florets
- 1 whole red bell pepper, sliced
- 1 whole zucchini, diced
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute, or until fragrant.
Add the broccoli florets, red bell pepper slices, and diced zucchini to the skillet. Sprinkle with the remaining 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the dried oregano. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp.
Reduce the heat to low and stir in the cooked penne pasta. Drizzle with lemon juice and toss to combine.
Add the sliced chicken back into the skillet and toss everything together. Cook for an additional 2-3 minutes to reheat the chicken.
Remove from heat and sprinkle with grated Parmesan cheese, chopped parsley, and (if desired) a pinch of crushed red pepper flakes for a hint of spice.
Serve hot and enjoy your Chicken Veggies and Pasta with a Twist!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 557 mg | 12% | |
*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.
