Quick and Easy Chicken and Vegetable Pasta Recipe

For Freezing: Once cooled, transfer the pasta to an airtight container and store it in the freezer for up to 3 months.

For Reheating: Thaw the pasta completely before reheating. To reheat on the stovetop, place the pasta in a pan over medium heat with 1-2 tablespoons of water, stirring gently until the water is absorbed and the pasta is heated through. Alternatively, in the microwave, place the pasta in a microwave-safe container with 1-2 tablespoons of water and reheat for 2-3 minutes, stirring every minute until heated through and the water is absorbed.

Chicken and Vegetable Pasta

This chicken and vegetable pasta is a quick and convenient dinner option, perfect for busy weeknights. It also stores well in the fridge, making it ideal for leftovers.

Ingredients

10 ounces penne pasta
2 chicken breasts, thinly sliced into strips
2 tablespoons olive oil
4 cloves garlic, minced
1 red onion, thinly sliced into strips
1 green zucchini, trimmed, cut lengthwise, and sliced into half moons
1 yellow zucchini, trimmed, cut lengthwise, and sliced into half moons
2 cups cherry tomatoes
2 teaspoons dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
4 ounces parmesan cheese, freshly grated, about 1 cup
Salt
Black pepper

Instructions

In a small bowl, combine the dried parsley, oregano, basil, and red pepper flakes; set aside.
Bring a large pot of well-salted water to a boil, add penne pasta, and cook until al dente or as per package directions. While the pasta is cooking, scoop out 1/2 cup of pasta water and set it aside. Once the pasta is cooked, drain it and set aside.
Place the chicken on a cutting board, slice it into thin strips, and generously season with salt and pepper.
In a large skillet or pan over medium-high heat, warm the olive oil, then add the chicken. As the chicken cooks, sprinkle half of the herb mixture over it, stirring to coat the chicken with the seasoning, and continue cooking until lightly browned on both sides, about 4-5 minutes. Once cooked, remove the chicken from the pan and set it aside on a plate.
In the same pan, add the garlic, red onion, and zucchini, and sauté for 2-3 minutes until the veggies are slightly tender.
Add the cherry tomatoes and the remaining herb mixture to the pan, stirring to coat the vegetables in the herbs. Let the vegetables cook for another 1-2 minutes until the tomatoes begin to soften.
Once the vegetables are cooked, turn off the heat, return the chicken to the pan, add the cooked pasta, and combine everything well. (If your pan is too small, transfer the chicken and vegetable mixture and pasta into the pot used to cook the pasta and finish the dish there.)
Add the freshly grated parmesan cheese and stir to combine with the chicken, vegetables, and pasta. Use small splashes of warm pasta water (only as needed, you don’t need to use all of it) to help melt the cheese, create a smooth texture, and prevent sticking or clumping.
Taste the pasta and adjust the seasoning with salt and pepper as necessary, and serve immediately with additional freshly grated parmesan cheese.
Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.