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Chicken and Vegetable Pasta

Course Dinner
Keyword chicken vegetable pasta
Author Lisa Marie Todd

Ingredients

  • 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

Instructions

  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 if desired.

Recipe Video