dnce4mee Recipe − Veggie Chicken Pasta

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Ingredients

• 2 cups whole wheat rotini pasta
• 1 tablespoon olive oil, or as needed
• 1 pound chicken, cut into bite-size pieces
• 10 asparagus spears, cut into 1/2-inch lengths
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• ½ small onion, sliced
• ½ cup sliced mushrooms
• ¾ cup low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 pinch red pepper flakes, or to taste
• ½ cup feta cheese, crumbled

Cooking Directions

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
3. Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
4. Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Nutrition Facts

• calories495.6
• carbohydrateContent46 g
• cholesterolContent98 mg
• fatContent18.1 g
• fiberContent6.1 g
• proteinContent40.2 g
• saturatedFatContent6.9 g
• sodiumContent442.2 mg
• sugarContent3.9 g