This flavorful Chicken and Vegetable Pasta recipe is quick and easy to prepare. The dish includes a colorful mix of broccoli, carrots, and peas. A sprinkle of grated Parmesan cheese is optional. This is a weeknight meal that’s great for leftovers the next day.
HOW TO COOK CHICKEN AND VEGETABLE PENNE PASTA
- Olive oil
Low-sodium chicken broth
White wine vinegar
The great thing about this recipe is how easy it all comes together. To make things go faster, I highly recommend that you prep everything before beginning to cook. Practice “mise en place” and have everything in its place before you crank up the flame. It will make your cooking process so much easier and your time in the kitchen less stressful and fun.
Chicken and Vegetable Pasta
- 6 ounces of penne pasta
- 1 pound chicken tenders cut into 1” pieces
- 3 tablespoons of olive oil divided
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 cups broccoli florets
- 1 cup carrots
- 1 cup frozen peas
- 1/4 cup low-sodium chicken broth
- 2 teaspoons white wine vinegar
- 2 teaspoons fresh thyme minced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons Italian parsley minced
- 1/4 cup Parmesan cheese
Cook pasta as instructed on the packaging. Drain well and set aside.
Heat a large skillet over medium-high heat, then add 2 tablespoons of olive oil. Add onions and garlic and cook for 2 minutes.
Add the chicken and cook for 7 minutes. The chicken should no longer be pink.
Add onions and garlic and cook for 2 minutes.
Add broccoli and carrots, then cook for about three minutes.
Add peas and cook 2 minutes.
Stir in the cooked pasta and the remaining tablespoon of oil. Pour in the chicken broth, vinegar, thyme, salt, and pepper. Cook for one minute then stir in Italian parsley.
Transfer to a serving platter and sprinkle with Parmesan cheese if desired.
Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!