If there is one thing I love more than carbs, it’s pasta. And what’s better than pasta? Pasta with chicken and veggies, of course! Lucky for us, I found two amazing recipes for you to try out at home. Let’s dive in!
Chicken and veggie rotini pasta
Ingredients:
- 8 oz. rotini pasta
- 1 lb. chicken breast, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp. olive oil
- 1/4 cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions:
- Cook the rotini pasta according to package instructions. Drain and set aside.
- In a large skillet, heat up 1 tablespoon of olive oil over medium-high heat.
- Add the chicken to the skillet and cook until no longer pink, about 5-6 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, add 1 tablespoon of olive oil and sauté the red bell pepper, yellow bell pepper, and red onion until they are tender and slightly caramelized, about 7-8 minutes.
- Add the cooked chicken and cooked pasta to the skillet and toss everything together. Sprinkle with parmesan cheese and add salt and pepper to taste.
- Serve hot and enjoy!
FAQ:
Q: Can I use a different type of pasta?
A: Of course! Feel free to substitute another type of pasta if you don’t have rotini on hand.
Q: Can I use frozen veggies instead of fresh?
A: Absolutely! Just make sure to thaw the veggies before cooking them.
Video:
Here is a quick and easy video tutorial on how to make this dish:
Recommendation:
If you’re looking for a great olive oil to use in this dish, I recommend this one from Amazon. It’s high-quality and perfect for cooking and drizzling over finished dishes.
Chicken and vegetable pasta
Ingredients:
- 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup sliced mushrooms
- 1/4 cup chicken broth
- 1 can diced tomatoes, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for about 5-6 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- Add onion and garlic to the same skillet and sauté for about 2-3 minutes, or until onion is translucent.
- Add the bell pepper, zucchini, and mushrooms to the skillet and sauté for an additional 5-7 minutes, or until vegetables are tender.
- Add the chicken broth and diced tomatoes to the skillet and bring to a simmer.
- Stir in the chicken and parsley and cook for an additional 2-3 minutes, or until heated through.
- Sprinkle with parmesan cheese and add salt and pepper to taste.
- Serve hot and enjoy!
FAQ:
Q: Can I use canned mushrooms instead of fresh?
A: Yes, you can use canned mushrooms if you don’t have fresh ones on hand.
Q: Can I use chicken broth instead of vegetable broth?
A: Absolutely! Feel free to use whichever type of broth you prefer.
Video:
Here is a quick and easy video tutorial on how to make this dish:
Recommendation:
If you’re looking for a great parmesan cheese to use in this dish, I recommend this one from Amazon. It’s high-quality and adds the perfect amount of flavor to any dish.
Now that you have two delicious pasta recipes to try out, what are you waiting for? Get cooking!
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