Description
A delightful and colorful pasta dish featuring fresh vegetables and sliced chicken, perfect for a quick and healthy meal.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 lb chicken breast, sliced
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh basil, for garnish
Instructions
- Cook the pasta according to the package instructions. Once it’s al dente, drain it and set it aside.
- Prepare the chicken by heating olive oil in a large skillet over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic, sliced bell peppers, zucchini, and cherry tomatoes into the skillet with the chicken. Sauté for about 5 minutes until the vegetables are tender but still crisp.
- Combine the cooked pasta with the chicken and vegetables in the skillet. Toss everything well and season with salt and pepper to taste.
- Serve the dish warm, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: pasta primavera, chicken pasta, quick dinner, healthy meal, colorful vegetables