Veggie Chicken Pasta recipe

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Ingredients

2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10 asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

Nutrition Info

495.6 calories
carbohydrate: 46 g
cholesterol: 98 mg
fat: 18.1 g
fiber: 6.1 g
protein: 40.2 g
saturatedFat: 6.9 g
servingSize: -
sodium: 442.2 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain.

  2. Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms, continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.

  3. Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.

  4. Stir cooked pasta into the vegetable mixture, season with red pepper flakes and top with feta cheese.

Recipe Yield

4 servings

Recipe Note

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

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