Chicken and Veggie Pasta (Freezable)

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
Chicken Thigh, 1 thigh, bone and skin removed Chicken Breast, 1 breast, bone and skin removedRed Bell Pepper, fresh, 1 medium, choppedYellow Sweet Corn, Frozen, 0.5 cup kernels Onions, raw, 1 small, choppedGarlic, 2 clove, mincedAsparagus, fresh, 1 cup, choppedOlive Oil, 1 tbsp Petite Cut Diced Tomatoes, 3.5 cup, 2, 14.5 oz cans Whole Grain Penne Pasta, 6 oz, uncookedSalt, 1 tbsp garlic powder, 1 tsponion powder, 1 tspdried oregano, 1 tspblack pepper, 1 tspBasil, 5 leaves
Directions
1. Grill chicken. ( I had leftover grilled chicken that I used).
2. Heat oil in large pot, add the garlic, onion and peppers. Cook for 2 minutes.
3. Add the corn and asparagus, cook for another minute.
4. Add the tomatoes and seasonings(not the fresh basil). Simmer for about 15 minutes.
5. Bring a med pot of water to a boil while the tomatoes are simmering. Cook the pasta until about 3/4 done (still crisp).
6. Drian pasta, add to the tomatoes and cook for another 5 minutes or until pasta is done.
7. Remove from heat and stir in the basil.

Be sure to adjust seasoning to your liking. Serve with mozzarella and/or parm cheese.
Makes 8-10, 1 cup servings ( I scooped mine out of the pot with a measuring cup).

Number of Servings: 9

Recipe submitted by SparkPeople user LENORA05.

Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 157.4
  • Total Fat: 2.8 g
  • Cholesterol: 21.6 mg
  • Sodium: 995.4 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 11.6 g

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