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Chicken and Vegetable Pasta

(1 Votes)
18 Min

Any small pasta shape would work just fine in this Chicken and Vegetable Pasta recipe. Use different ones and see which your family likes best.

What You'll Need

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into -inch chunks
  • 2 small yellow squash, cut into 1-inch chunks
  • 1 medium-sized zucchini, cut into 1-inch chunks
  • 6 medium-sized plum tomatoes, cut into 1-inch chunks
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 pound small-shaped pasta

What to Do

  1. In a large pot, heat oil over medium heat and add remaining ingredients except pasta. Cook 10 to 12 minutes, or until vegetables are crisp-tender and chicken is no longer pink.
  2. Meanwhile, cook pasta according to package directions, and drain.
  3. Add pasta to vegetables, and toss until well coated. Serve immediately.


If you'd like, you can substitute a thawed and drained 16-ounce bag of frozen mixed vegetables for the squash and zucchini. Just add them when the chicken is almost cooked.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This sounds like a pretty healthy dish, especially if we'd use whole wheat pasta. In my opinion, a tiny bit of minced garlic would add more flavor. Also, I would first brown the veggies...take them out of the pan and hold them...and then brown the chicken. I'd then mix the cooked veggies & the cooked chicken together and add in the cooked pasta. Put it all on a large serving platter and grate some Parmesan cheese on top. I'd serve it with a nice Tossed Salad on the side.


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