Tired of the same old weeknight dinners? Then try this delicious Chicken Vegetable Pasta recipe! This dish combines a colorful mix of broccoli, carrots, and peas in a flavorful way. Sprinkle on a little grated Parmesan cheese for extra flavor! This is an easy-to-make meal that’s great for leftovers the next day.
CHICKEN VEGETABLE PASTA INGREDIENTS
Penne pasta: I have cooking instructions below.
Chicken tenders
Olive oil
Yellow onion
Garlic: Look for heads that are firm and plump with tightly closed cloves. Fresh garlic should be mostly dry, without signs of sprouting or softness. The cloves should be an off-white color. Avoid any that look yellow or have browning spots, which indicate aging garlic. Choose organic garlic when possible.
Broccoli: Look for firm heads that are deep green and have compact clusters of florets. Avoid any broccoli with yellowing or wilting leaves, as this indicates it is past its prime. The stems should be crisp and bright, not limp. Choose organic broccoli whenever possible.
Carrots: Look for carrots that are firm and free of blemishes or spots. The color should be bright and vivid, without wilting or discoloration. Avoid carrots that are overly soft or slimy-looking. Choose organic carrots whenever possible.
Frozen peas: Nutritionally, there is no significant difference between fresh and frozen peas, making frozen peas an economical and convenient alternative. Plus, they're packed with nutrients such as fiber, vitamin C, and iron.
Low-sodium chicken broth: Make sure to use low-sodium broth to control the dish's saltiness. It's easier to add salt than to reduce it.
White wine vinegar
Fresh thyme: When buying fresh thyme, look for sprigs that have an even green tone and aren't wilted. The leaves should be fragrant, with a bright, citrusy aroma. Avoid any bunches that have yellowing or brown leaves. Organic thyme is preferable.
Kosher salt: I use Morton Kosher Salt. Another good choice is Diamond Crystal Kosher Salt.
Black pepper
Italian parsley: Look for vibrant green bunches with no discoloration or wilting. Parsley with crisp stems and leaves should be fragrant and bright in scent. Buy organic if possible.
Parmesan cheese: If you purchase pre-grated cheese, make sure it has no added preservatives.
A FEW QUICK TIPS
Before You Start
Want to make your cooking process easier and less stressful? A great tip is to practice “mise en place” – having everything in place before you start cooking. Have all of your ingredients and cooking tools ready and within reach. Doing this will make your kitchen experience less stressful and more fun – plus, it'll help the recipe come together faster!
Cooking the Pasta
Follow these steps to cook your penne pasta. Start by bringing 4 – 6 quarts of water to a rolling boil. Add salt to taste (think salty, like the sea), then add the pasta. Allow the water to come back to a boil, and cook uncovered for about 11 minutes, stirring occasionally. Finally, turn off the heat and drain the pasta in a colander.
How Do You Make Chicken Vegetable Pasta?
Cook pasta as instructed on the packaging or follow the directions I provided above. Drain the pasta in a colander 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 cut chicken tender pieces and cook for 7 minutes. The chicken should no longer be pink. Add the onions and garlic and cook for 2 minutes. Add broccoli and carrots, then cook for about three minutes. Finally, add peas and cook for 2 minutes.
Stir in the cooked pasta and the remaining tablespoon of oil. Pour the chicken broth, vinegar, thyme, salt, and pepper into the skillet. Cook for two minutes. Take the pasta off the heat and add the Italian parsley.
Transfer to a serving platter and sprinkle with Parmesan cheese.
How to Store Leftovers
The best way to store leftovers of chicken vegetable pasta is in an airtight container in the refrigerator for up to 3 days. Then, let it cool completely before transferring it to the container. To enjoy it later, reheat it on a stovetop or microwave until warm.
WATCH MY CHICKEN VEGETABLE PASTA VIDEO
Watch the video for extra tips on how to make this recipe.
CHICKEN VEGETABLE PASTA RECIPE
- 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
1. Cook pasta as instructed on the packaging. Drain well and set aside.
2. Heat a large skillet over medium-high heat, then add 2 tablespoons of olive oil. Add onions and garlic and cook for 2 minutes.
3. Add the chicken and cook for 7 minutes. The chicken should no longer be pink.
4. Add onions and garlic and cook for 2 minutes.
5. Add broccoli and carrots, then cook for about three minutes.
6. Add peas and cook 2 minutes.
7. 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.
8. Transfer to a serving platter and sprinkle with Parmesan cheese.
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!