Farfalle with Chicken Veggies
Elevate your weeknight dinner game with this flavorful Farfalle with Chicken and Veggies recipe! Tender bowtie pasta is perfectly complemented by juicy, golden-brown chicken and a vibrant medley of fresh vegetables, including zucchini, red bell pepper, cherry tomatoes, and baby spinach. Infused with garlic, olive oil, and a touch of spice from optional red pepper flakes, this dish is brought together with a sprinkling of Parmesan and fresh basil for a fragrant, cheesy finish. Ready in just 40 minutes, this one-skillet pasta dish is not only quick and easy to make but also brimming with wholesome ingredients and bold Mediterranean-inspired flavors. Perfect for a crowd-pleasing family dinner or meal prep for the week, this farfalle pasta recipe delivers a delicious balance of nutrition and comfort in every bite!
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Recipe Information
Ingredients
- 12 oz Farfalle pasta
- 1 lb Boneless skinless chicken breast
- 3 tbsp Olive oil
- 3 cloves Garlic cloves
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 cup Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, dice the chicken breast into bite-sized pieces and season with half the salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes until golden brown and fully cooked, stirring occasionally. Remove the chicken from the skillet and set aside.
Finely mince the garlic. Slice the red bell pepper and zucchini into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and sauté for 1 minute until fragrant.
Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the baby spinach to the skillet and cook for an additional 2 minutes until wilted.
Return the cooked chicken to the skillet and toss everything together. Season with the remaining salt, black pepper, and red pepper flakes if desired.
Add the drained pasta to the skillet and toss to combine. Cook for 1-2 minutes to heat through.
Remove the skillet from the heat and mix in the grated Parmesan cheese and fresh basil leaves.
Serve warm, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 5229 mg | 227% | |
| Total Carbohydrate | 294.1 g | 107% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 35.0 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1158 mg | 89% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2200 mg | 47% | |
*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.
