Fresh Veggie and Chicken Pasta
Bursting with vibrant flavors and wholesome ingredients, this Fresh Veggie and Chicken Pasta is a quick, one-pan wonder perfect for busy weeknights or casual dinner parties. Tender slices of golden-seared chicken breast mingle with al dente penne pasta and a medley of colorful vegetables, including cherry tomatoes, zucchini, red bell pepper, and baby spinach. Sautéed garlic and a touch of red pepper flakes infuse the dish with aromatic depth, while a sprinkle of fresh parsley and grated Parmesan cheese adds the perfect finishing touch. Ready in just 40 minutes, this hearty and healthy recipe is as easy to prepare as it is delicious, making it a go-to meal for anyone craving a comforting yet nutritious pasta dish. Keywords: fresh veggie chicken pasta, quick pasta recipe, healthy pasta dinner, chicken and vegetable pasta.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 12 ounces penne pasta
- 4 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 2 cups baby spinach
- 1 medium red bell pepper, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
- 4 quarts water
Instructions
Fill a large pot with 4 quarts of water, add a generous pinch of salt, and bring to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining, then set the pasta aside.
While the pasta is cooking, season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked through. Remove from the pan, let rest for 5 minutes, and then slice into thin strips.
In the same skillet, add the remaining 2 tablespoons of olive oil. Reduce the heat to medium-low and add the minced garlic. Sauté for 30 seconds until fragrant, taking care not to let it burn.
Increase the heat to medium and add the cherry tomatoes, diced zucchini, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender yet slightly crisp.
Add the baby spinach to the skillet and cook for 2-3 minutes, or until it wilts. If using, sprinkle in the red pepper flakes for a hint of spice.
Return the cooked pasta and the sliced chicken to the skillet with the vegetables. Toss everything together to combine, adding the reserved pasta water a few tablespoons at a time if the mixture seems dry.
Taste and adjust the seasoning with additional salt or black pepper if needed.
Serve the pasta warm, garnished with fresh parsley and grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3493 mg | 152% | |
| Total Carbohydrate | 277.6 g | 101% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 14.7 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 866 mg | 67% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2989 mg | 64% | |
*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.
