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Veggie Chicken Pasta Recipe

Recipe by: dnce4mee

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Bring 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.
  • 2Heat 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.
  • 3Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  • 4Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Ingredients
  • 4 servings
  • 496 cals
  • 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
  • 1/2 small onion, sliced
  • 1/2 cup sliced mushrooms
  • 3/4 cup low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch red pepper flakes, or to taste
  • 1/2 cup feta cheese, crumbled
Nutrition

Amount per serving ( 5 total)

  • Calories:
    496
    25%
  • Fat:
    18.1
    28%
  • Carbs:
    46
    15%
  • Protein:
    40.2
    80%
  • Cholesterol:
    98
    33%

Based on a 2,000 calorie diet

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