- Pasta: The recipe specifies penne pasta, but any medium-cut pasta of your choice will suffice.
- Chicken Breasts: Chicken thighs can also be used for added protein.
- Zucchini: A blend of yellow and green zucchini, offering color and fiber. Alternatively, broccoli, asparagus, or green peas can be used if you’re not keen on zucchini.
- Cherry Tomatoes: Adding flavor and color, grape tomatoes are also a great choice.
- Red Onion: For depth of flavor and additional color.
- Garlic: For flavor and aroma. While fresh garlic is preferable, a teaspoon of garlic powder can be used if necessary.
- Herbs: A mixture of dried parsley, basil, oregano, and red pepper flakes to season the dish and provide a hint of spice.
- Parmesan Cheese: Adding healthy fats and flavor to the pasta. It’s essential to use freshly grated parmesan cheese for the best flavor and texture.
Additionally, you’ll need some olive oil, salt, and black pepper.
Dietary Adaptions
For Gluten-Free: Opt for gluten-free penne pasta.
For Dairy-Free: Omit the parmesan cheese.
How to Prepare Chicken and Vegetable Pasta
Crafting this chicken and veggie pasta is incredibly easy and can be done in less than 30 minutes. Here’s the step-by-step process:
- Cook the pasta: Start by cooking the penne pasta in a pot of well-salted water.
- Cook the chicken: Add the thinly sliced chicken to a large pan and cook until it lightly browns, seasoning it with herbs.
- Cook the vegetables: Sauté the red onion, zucchini, and garlic until tender, then add the cherry tomatoes.
- Combine the chicken, vegetables, and pasta: Once the pasta is cooked, combine the cooked chicken, pasta, and vegetables in a pan.
- Add the cheese: Sprinkle the grated parmesan cheese over the pasta mixture and toss to coat.
- Serve and enjoy!
For a detailed list of ingredients and instructions, refer to the recipe card below.
