This elegant yet simple pasta dish brings together the freshness of Italian herbs with the comfort of a creamy sauce. Tender cubes of skinless chicken breast are sautéed until golden, then set aside while a medley of carrots, red peppers, and green onions softens in olive oil. The sauce comes together quickly with a splash of dry white wine and low-fat evaporated milk, creating a light, velvety coating that clings to the pasta and vegetables. Sprinkled with dried rosemary and basil, every bite offers a balance of earthy herbs and savory protein. ItâÂÂs a perfect weeknight dinner that feels sophisticated enough for guests but is easy enough for a busy Tuesday. Serve immediately while the pasta is hot and the vegetables retain their slight crunch.
Pasta With Creamy Vegetables
Description
This elegant yet simple pasta dish brings together the freshness of Italian herbs with the comfort of a creamy sauce. Tender cubes of skinless chicken breast are sautéed until golden, then set aside while a medley of carrots, red peppers, and green onions softens in olive oil. The sauce comes together quickly with a splash of dry white wine and low-fat evaporated milk, creating a light, velvety coating that clings to the pasta and vegetables. Sprinkled with dried rosemary and basil, every bite offers a balance of earthy herbs and savory protein. ItâÂÂs a perfect weeknight dinner that feels sophisticated enough for guests but is easy enough for a busy Tuesday. Serve immediately while the pasta is hot and the vegetables retain their slight crunch.Directions
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Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
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Add the cubed chicken breast and sauté for about 5 minutes, or until cooked through and lightly browned.
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Remove the chicken from the skillet and set aside on a plate, keeping it warm.
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Add the remaining 1 tablespoon of olive oil and the minced garlic to the same skillet.
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Sauté the garlic for 30 seconds until fragrant, then add the carrot matchsticks, red pepper strips, green onions, rosemary, and basil.
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Sauté the vegetables for 5 minutes, stirring occasionally, until they begin to soften but still retain some crunch.
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Add the pea pods and white wine to the skillet.
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Simmer actively for several minutes, stirring frequently, until the wine has reduced and almost completely evaporated.
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Pour in the low-fat evaporated milk and simmer for another 5 minutes, allowing the sauce to reduce slightly and thicken. Note that the sauce will remain somewhat thin.
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Add the cooked pasta and the reserved chicken back into the skillet with the sauce.
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Stir gently to combine all ingredients, ensuring the pasta and chicken are evenly coated in the creamy vegetable sauce.
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Season with salt and pepper to taste.
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Ladle the mixture into four individual serving dishes and garnish with a sprig of fresh rosemary if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 2.2g12%
- Cholesterol 96.5mg33%
- Sodium 84.0mg4%
- Total Carbohydrate 48.0g16%
- Dietary Fiber 3.5g15%
- Sugars 4.0g
- Protein 35.2g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
