Vegetarian Pasta with Broccoli and Chicken
Indulge in a wholesome twist on a classic pasta dish with this Vegetarian Pasta with Broccoli and Chicken recipe! Light yet satisfying, this dish features tender whole wheat pasta combined with vibrant broccoli florets, juicy cherry tomatoes, and protein-packed soy-based chicken strips for a meat-free spin. A fragrant garlic and red pepper flake base is elevated with a zesty splash of lemon juice, luscious vegetable broth, and fresh basil, creating a flavor-packed sauce that coats every bite. Finished with a sprinkle of Parmesan cheese, this easy-to-make recipe is ready in just 35 minutes, making it perfect for weeknight dinners or casual entertaining. Whether you’re a vegetarian or just looking for a healthy and delicious pasta alternative, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 12 oz whole wheat pasta
- 3 cups broccoli florets
- 8 oz soy-based chicken strips
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 0.5 teaspoon red pepper flakes
- 0.5 cup vegetable broth
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh basil, chopped
- 0.25 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, around 8-12 minutes.
While the pasta is cooking, prepare the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until the garlic is fragrant.
Add the broccoli florets and soy-based chicken strips to the skillet. Sauté for 5-7 minutes until the broccoli is tender and the soy chicken is cooked through.
Pour in the vegetable broth and lemon juice, stirring everything well. Let the mixture simmer for another 2 minutes.
Add the cherry tomatoes to the skillet and cook for an additional 2 minutes until slightly softened.
Drain the cooked pasta and return it to the pot. Add the remaining tablespoon of olive oil to the pasta and toss to coat.
Transfer the pasta to the skillet with the broccoli and soy chicken mixture. Toss everything together to combine, ensuring the pasta is well coated with the sauce.
Stir in the chopped fresh basil, and season with salt and black pepper to taste.
Serve the pasta warm, topped with grated Parmesan cheese. Enjoy your hearty vegetarian pasta dish!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 15.1 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2025 mg | 43% | |
*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.
