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Pasta With Chicken & Veggies

Pasta With Chicken & Veggies recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 304.4
Dietary: Low-fat
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
  • 1 tablespoon Olive oil
  • 8 ounce Mostaccioli
  • 1 pound Boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cloves Garlic, chopped
  • 1 pound Asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup Scallions, finely chopped
  • 12 whole Baby carrots, halved lengthwise
  • 1/4 cup Chicken stock
  • 3 tablespoons Fresh parsley, finely chopped
  • 1 pinch Nutmeg
  • 1 whole Roasted red bell pepper, chopped
  • 6 whole Cherry tomatoes, quartered
  • 6 tablespoons Nonfat Parmesan cheese, grated
  • To taste Salt and pepper
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Add the mostaccioli and cook until al dente, according to package instructions (about 10 minutes).
  3. 3
    Meanwhile, heat the olive oil in a large, nonstick skillet over medium heat.
  4. 4
    Add the chicken pieces and cook until the bottom begins to turn golden, about 3-4 minutes.
  5. 5
    Turn the chicken over and cook for 1 minute longer.
  6. 6
    Stir in the garlic, asparagus, scallions, carrots, chicken stock, parsley, and nutmeg.
  7. 7
    Cover the skillet and cook for about 5 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
  8. 8
    Remove the skillet from heat.
  9. 9
    Stir in the roasted red pepper and cherry tomatoes.
  10. 10
    Drain the cooked pasta and return it to the pot.
  11. 11
    Add the chicken and vegetable mixture to the pot with the pasta.
  12. 12
    Toss everything together over medium heat until heated through, adding the Parmesan cheese.
  13. 13
    Season with salt and pepper to taste.
  14. 14
    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.

Keywords: chicken, pasta, veggies, italian, mostaccioli, asparagus, carrots, garlic, parmesan, skillet, dinner, easy, healthy, weeknight, one-pan, family, protein, vegetables, quick, simple
Read it online: https://www.chefs-mate.com/recipe/pasta-with-chicken-veggies/