Garlic Chicken W/Pasta

This Garlic Chicken with Pasta is a vibrant, weeknight-friendly dish that balances lean protein with fresh vegetables. The dish features bite-sized chicken breast pieces stir-fried with aromatic garlic, onions, mushrooms, and zucchini, then tossed with corkscrew macaroni in a light, savory cornstarch-thickened broth. The corkscrew shape helps capture the flavorful sauce and cling to the vegetables. Its a satisfying, diabetic-friendly option that delivers hearty comfort without being heavy. Perfect for busy evenings when you need a nutritious, delicious meal on the table in under 30 minutes.

Cooking Method: Stir Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 263.5

Dietary: Diabetic

Description

This Garlic Chicken with Pasta is a vibrant, weeknight-friendly dish that balances lean protein with fresh vegetables. The dish features bite-sized chicken breast pieces stir-fried with aromatic garlic, onions, mushrooms, and zucchini, then tossed with corkscrew macaroni in a light, savory cornstarch-thickened broth. The corkscrew shape helps capture the flavorful sauce and cling to the vegetables. Its a satisfying, diabetic-friendly option that delivers hearty comfort without being heavy. Perfect for busy evenings when you need a nutritious, delicious meal on the table in under 30 minutes.

Ingredients

4 ounce Corkscrew Macaroni
3/4 pound Chicken Breast Halves;
2/3 cup Chicken Broth
2 tsp Cornstarch
1/4 tsp Salt
1/4 tsp Pepper
1/2 cup Chopped Onion
2 cloves Garlic, minced
1/2 tsp Dried Oregano, crushed
1/4 tsp Dried Thyme, crushed
1 cup Sliced Fresh Mushrooms
1 cup Halved Zucchini slices
2 tsp Cooking Oil
1/2 cup Chopped Tomato

Directions

1
Cook pasta according to package directions, omitting oil. Drain well and set aside.
2
Rinse chicken breasts and pat dry. Cut into 3/4-inch pieces.
3
In a small bowl, stir together chicken broth, cornstarch, salt, and pepper. Set aside.
4
Spray a cold wok or large skillet with non-stick coating. Preheat over medium heat.
5
Add onion, garlic, oregano, and thyme to the skillet. Stir-fry for 2 minutes until fragrant.
6
Add mushrooms and zucchini. Stir-fry for 2 to 3 minutes more, until vegetables are crisp-tender. Remove vegetables from the skillet and set aside.
7
Add cooking oil to the skillet. Add chicken pieces and stir-fry for 3 to 4 minutes, until tender and no longer pink.
8
Give the sauce mixture a quick stir and add it to the skillet with the chicken. Cook, stirring constantly, until thickened and bubbly.
9
Cook for 2 more minutes.
10
Stir in the chopped tomato, reserved vegetables, and cooked pasta. Toss gently until everything is heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 263.5kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.0g5%
Cholesterol 72.4mg25%
Sodium 63.0mg3%
Total Carbohydrate 26.0g9%
Dietary Fiber 1.7g7%
Sugars 0.3g
Protein 30.8g62%

* 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

Preparation Tip: Simplify last-minute preparation by cutting up the chicken and chopping the vegetables the night before.

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 if the sauce thickens too much.

Variations: Feel free to substitute other vegetables like bell peppers or broccoli florets for added crunch and color.

Keywords: chicken, pasta, garlic, stir fry, italian, easy dinner, weeknight meal, mushrooms, zucchini, healthy, low fat, diabetic friendly, corkscrew macaroni, quick recipe, vegetables, protein

Read it online: https://www.chefs-mate.com/recipe/garlic-chicken-w-pasta/