Chicken and Vegetable Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.2
  • Total Fat: 8.1 g
  • Cholesterol: 57.2 mg
  • Sodium: 108.1 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 21.3 g

View full nutritional breakdown of Chicken and Vegetable Pasta calories by ingredient


Introduction

A mix of boneless, skinless chicken thighs and summer vegetables served over whole wheat pasta. A mix of boneless, skinless chicken thighs and summer vegetables served over whole wheat pasta.
Number of Servings: 6

Ingredients

    2 tbsps. oil
    6 boneless, skinless chicken thighs, cut into chunks
    1 large onion, cut in large chunks
    3 cloves garlic, chopped
    1 green pepper, cut into chunks
    1 zucchini, cut into chunks
    1 yellow squash, cut into chunks
    1-12oz package of mushrooms, cut into chunks
    1-15oz can diced tomatoes, drained
    Italian seasoning
    Red pepper flakes
    1 box whole wheat pasta

Tips

Also makes a good pasta salad when mixed together and chilled.


Directions

In large skillet, heat oil over medium high heat. Add chicken and season with Italian seasoning and red pepper flakes. When chicken is browned, add onion and garlic and cook until onion is softened. Add green pepper, zucchini, yellow squash, mushrooms, and tomatoes. Continue cooking until vegetables are crisp-tender and the chicken is cooked through,

In the meantime, bring pot of water to boil and cook pasta until just tender. Drain and serve topped with chicken and vegetable mixture. Top with Parmesan, if desired.

Serving Size: serves 6-8

Number of Servings: 6

Recipe submitted by SparkPeople user DIVAMOMRUNNER.