Garlic Chicken And Veggie Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 365.6
- Total Fat: 17.1 g
- Cholesterol: 70.2 mg
- Sodium: 1,620.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 5.2 g
- Protein: 31.4 g
View full nutritional breakdown of Garlic Chicken And Veggie Pasta calories by ingredient
Introduction
Original Recipe called for 3 cups of pasta instead of 1. I cut it for a lower carb meal. Original Recipe called for 3 cups of pasta instead of 1. I cut it for a lower carb meal.Number of Servings: 4
Ingredients
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2 tsp Black Pepper, divided
2 tsp Salt, divided
4 tbsp Olive Oil, divided
1 lb. Chicken Breast
2 clove Garlic
1 cup sliced Mushrooms, fresh
1 medium Zucchini
1 cup Whole Wheat Rotini
2 tbsp Teriyaki Sauce
.5 cup, chopped Carrots, raw
6 oz Dole Baby Spinach Salad
2 cup Yellow Squash
Directions
Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon teriyaki. Cook until no longer pink. Remove chicken from skillet and set aside.
Add carrots to skillet and sauté for 2-3 minutes until tender.
Add in zucchini, mushrooms, and yellow squash, and sauté for an additional minute until they become slightly translucent.
Add in the spinach, followed by 2 tablespoons olive oil, 1 tablespoon teriyaki, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until spinach begins to wilt.
Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
Or serve immediately for a family dinner.
Enjoy!
Serving Size: 4 servings
Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon teriyaki. Cook until no longer pink. Remove chicken from skillet and set aside.
Add carrots to skillet and sauté for 2-3 minutes until tender.
Add in zucchini, mushrooms, and yellow squash, and sauté for an additional minute until they become slightly translucent.
Add in the spinach, followed by 2 tablespoons olive oil, 1 tablespoon teriyaki, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until spinach begins to wilt.
Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
Or serve immediately for a family dinner.
Enjoy!
Serving Size: 4 servings