This one-pan wonder brings together the simplicity of weeknight cooking with the robust flavors of Italian cuisine. Tender bite-sized chicken pieces are sautéed with garlic, asparagus, carrots, and scallions before being tossed with al dente mostaccioli. The dish is brightened with roasted red peppers, fresh cherry tomatoes, and a sprinkle of nutmeg, creating a harmonious blend of savory and sweet notes. Finished with a touch of Parmesan cheese, it offers a satisfying texture contrast between the soft pasta and crisp vegetables. Perfect for busy evenings when you want a nutritious, protein-packed meal that feels comforting and homemade without the fuss of complicated preparation.
Pasta With Chicken & Veggies
Description
This one-pan wonder brings together the simplicity of weeknight cooking with the robust flavors of Italian cuisine. Tender bite-sized chicken pieces are saut&# 195;©ed with garlic, asparagus, carrots, and scallions before being tossed with al dente mostaccioli. The dish is brightened with roasted red peppers, fresh cherry tomatoes, and a sprinkle of nutmeg, creating a harmonious blend of savory and sweet notes. Finished with a touch of Parmesan cheese, it offers a satisfying texture contrast between the soft pasta and crisp vegetables. Perfect for busy evenings when you want a nutritious, protein-packed meal that feels comforting and homemade without the fuss of complicated preparation.Ingredients
Directions
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Bring a large pot of salted water to a boil.
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Add the mostaccioli and cook until al dente, according to package instructions (about 10 minutes).
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Meanwhile, heat the olive oil in a large, nonstick skillet over medium heat.
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Add the chicken pieces and cook until the bottom begins to turn golden, about 3-4 minutes.
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Turn the chicken over and cook for 1 minute longer.
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Stir in the garlic, asparagus, scallions, carrots, chicken stock, parsley, and nutmeg.
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Cover the skillet and cook for about 5 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
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Remove the skillet from heat.
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Stir in the roasted red pepper and cherry tomatoes.
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Drain the cooked pasta and return it to the pot.
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Add the chicken and vegetable mixture to the pot with the pasta.
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Toss everything together over medium heat until heated through, adding the Parmesan cheese.
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Season with salt and pepper to taste.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 304.4kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 4.3g22%
- Cholesterol 101.0mg34%
- Sodium 93.1mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to prevent the pasta from drying out.
Substitutions: You can substitute mostaccioli with penne, rotini, or ziti. Feel free to swap the vegetables based on seasonal availability; broccoli florets, snap peas, or zucchini work well.
Variations: For a richer flavor, use regular Parmesan cheese instead of nonfat. Add red pepper flakes for a spicy kick.
Tips: Ensure your chicken pieces are uniform in size so they cook evenly. If using fresh red bell pepper, roast it under a broiler until charred, then peel and chop before adding.
